Potato Salad

Pot Salad 1

 

If it is Memorial Day, 4th of July, or Labor Day my kids expect this Potato Salad to be on the menu.  This recipe has been in my family for years and years.  Each member alters it slightly and I have done the same to accommodate my picky family.  If you like hard boiled eggs, green peppers, and red onions, please add them in as they work really well with this recipe!

Ingredients:

6 medium russet potatoes, washed, peeled, and diced
3 green onions, chopped
4 stalks of celery, chopped
5 strips of bacon, cooked
1/3 cup white vinegar
1 teaspoon sugar
4 Tablespoons Mayonnaise
2 Tablespoons yellow mustard
3-4 dill pickle spears, diced
1 Tablespoon pickle juice

Pot Salad 2In a large dutch oven filled with water, add a touch of salt and diced potatoes.  Cook on high heat until a fork inserted into potato slides in easily (about 6-8 minutes depending on the size of the potatoes).  Drain the potatoes and place in a large bowl.  Dice the bacon and place on top of the potatoes.  In a small saucepan add the vinegar and sugar.  Heat on low heat just until the sugar dissolves.  Remove from heat and let cool for 3 minutes.  Pour over potatoes and gently stir.  Add Mayonnaise, mustard, pickles, and pickle juice, stirring carefully not to break up potatoes.  Salt and pepper to taste and refrigerate for at least 2 hours before serving.  Add more Mayonnaise or mustard if the salad seems too dry.

Potato Salad

Serves: 10