My Mother's Potato Salad

“As with most family recipes, there is no measuring, everything is done to taste or looks. I have included measurements, but feel free to increase or decrease with your own personal taste. You also don't need to use all the bacon grease, but make sure to get all the good stuff off of the bottom of the pan.”
READY IN:
50mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. You can use any potato you want, and you can keep the skins or peel them. I usually use red potatoes, leave the skins on and cut into bite sized pieces. Cook until tender, but not enough where they could be mashed potatoes.
  2. Cook the bacon. I usually cut this into bite sized pieces, and cook until done. Save the grease! This is very important. I remove the bacon from the grease to stop it from cooking.
  3. Cook the eggs so that they are hard-boiled.
  4. Let the potatoes and eggs cool. Peel the eggs, and cut them into small pieces.
  5. Mix everything together (including the bacon grease!). Celery salt can be potent, so do a little at a time until you like the taste. I used a good amount of mayonnaise and dijon mustard. Again, go with what tastes good.
  6. Refrigerate for 1 hour before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: