Recipe by texas*gal
This is a recipe I came up with by taking bits and pieces from other recipes. Everyone LOVES this potato salad - even people who don't like potato salad! The cook time includes chilling the potatoes overnight.
Top Review by pamela t.
Wow, texas*gal, this is great! I did not peel to potatoes because I wanted the extra nutrients. I loved your hint about leaving the potatoes in the fridge overnight. Also, the hint with cooking spray was spot on! Your hubby is right about the bacon--you can NEVER have too much. This is just delish and I will take all your hints and use them each time I make potato salad. Thanks for a keeper. UPDATE: I forgot to mention, made and reviewed for my adopted chef, texas*gal, for Pick a Chef, March 2009.
- 4 lbs small red potatoes
- celery salt (approx 1/2-1 tsp)
- 1⁄2 cup sweet gherkin, diced
- 3⁄4 cup sweet onion, chopped
- 2 cups mayonnaise
- 3 tablespoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 3 hard-boiled eggs, diced
- 1 lb bacon, fried crispy and crumbled
Directions See How It's Made
- Boil unpeeled potatoes in salted water until just done. Chill potatoes (overnight if possible - it makes them easier to cut).
- Cut potatoes into small cubes. As you're cutting the potatoes, occasionally spray with cooking spray and sprinkle with celery salt and toss. (The cooking spray keeps the potato salad from being too sticky.).
- Rinse onions in cold water and drain.
- Add pickles and onions.
- Mix mayo, mustard, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
- Add eggs and bacon last. The amount of bacon is flexible, although my husband says you can never have too much bacon!
- If you taste it and it seems like it's missing something, it usually needs either more Dijon mustard or salt.
- If it seems a little dry, add more mayo.