The Best Old-Fashioned Potato Salad
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1⁄2 lb bacon, cut into 1/2 inch pieces
- 3 lbs new potatoes (about 6 medium potatoes)
- 3 teaspoons salt
- 6 hard-boiled eggs, sliced
- 1⁄2 cup chopped scallion
- 1⁄2 cup chopped dill pickle
- 1 1⁄2 teaspoons celery seeds
- 1⁄4 teaspoon ground pepper
- 1 teaspoon garlic salt
- 1 cup mayonnaise
- 1⁄4 cup white wine vinegar
- 1⁄4 cup hot water
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- ripe olives (optional)
- parsley (optional)
directions
- In medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels, reserve 1/2 cup drippings and set aside.
- Scrub potatoes and place in large saucepan. Cover with water, add 2 teaspoons salt and bring to boil. Lower heat and boil gently until tender when pierced with fork, about 25 minutes, depending on size.
- Drain, peel and cut into 1/2 inch cubes. Place in large bowl; add eggs, scallions, pickles, celery seed, 1 teaspoon salt, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point, mixture may be refrigerated, covered, overnight.
- In small saucepan, heat reserved 1/2 cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.
- If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.
- Garnish with eggs cut in to sliced or wedges, bacon, olives and parsley, if desired.
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