Empty Bowl Potato Salad

Submitted by Chef #835446 Texanancious

"Wished-you-doubled-the-recipe good! Excellent addition to any table, barbecue, pot-luck or just to simply impress your friends and family."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 8-10 1/2 cup servings
• Serves: 8-10

ingredients

• 3 lbs potatoes (prefer small red potatoes, but any will do)
• 3 stalks celery (thinly sliced)
• 1 medium yellow onion (finely diced)
• 3⁄4 cup dill relish (trust me on this)
• 8 hard-boiled eggs (really, it's not too many)
• 1 cup bacon bits (Hormel, Oscar Meyer or homemade)
• 1 1⁄2 cups mayonnaise
• 1 tablespoon sugar
• 2 tablespoons celery seeds
• 2 tablespoons vinegar
• 2 tablespoons prepared yellow mustard
• 1⁄2 tablespoon salt

directions

1. Boil whole potatoes in lightly salted water until easily penetrated with skewer or knife. Do not peel. Cube potatoes into bite-sized pieces and place in LARGE mixing bowl.
2. Add diced onions, chopped celery, dill relish and bacon bits to the potatoes, but do not stir yet.
3. In a separate medium bowl, mix mayonnaise, mustard, vinegar and spices. Mix thoroughly until "dressing" is smooth and consistent.
4. Begin adding to potato mixture, lightly tossing until well coated and all ingredients are evenly distributed.
5. Peel and coarsely dice hard boiled eggs, add to potato salad and toss to incorporate fully.
6. Can garnish with whole black olives and parsley sprigs if desired.
7. Can be served warm or cold.