Mom's Potato Salad
"What makes this really really good is the bacon! This potato salad is only for when you really want to splurge and go off your diet!"
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 6 russet potatoes
- 1 lb bacon
- 1⁄4 cup dill pickle cubes
- 1⁄4 cup mayonnaise
- 1 tablespoon mustard
- 1⁄2 teaspoon paprika
- 1⁄2 cup sliced ripe olives
- 4 hard-boiled eggs
directions
- 1. Cut up bacon into small pieces. I use kitchen shears, but you can use a knife. Works best when bacon is slightly frozen if using a knife.
- 2. Fry bacon and remove from pan. Pour bacon grease out of pan and put in the refrigerator to cool.
- 3. Cut potatoes up into 3/4 inch cubes and boil until firm but cooked. I really prefer to bake the potatoes then put in the fridge overnight. Peel and then cut up. They seem to stay more firm this way, but this only the way to do it if you plan ahead.
- 4. Drain potatoes and let cool or run cold water over them.
- 5. Mix all the bacon grease, mayo, mustard and paprika well. Salt and pepper to taste. Taste it here to make sure it is well seasoned before you add to the potatoes.
- 6. Cut up eggs and add to potatoes.
- 7. Gently toss mayo mixture with the potatoes so you don't make mashed potatoes. If too dry, gently mix in more mayo.
- Enjoy!
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RECIPE SUBMITTED BY
<p>I am a southwest New Mexico native who lived most of my adult life in San Diego. I moved to Georgia last January and love it. Everything is so GREEN! When I moved from CA to GA to start a new life with my high school sweetheart, I retired from the hectic executive corporate life and started by own consulting business which I run out of my home. I can set my own hours so I have lots of time to cook (and someone to cook for!) which has always been a passion of mine. My VSO (very significant other) is hispanic and shares with me many tradational SW New Mexico dishes that he learned from his mother which I now add to my own library of favorite recipes.</p>
