Potato Salad
Ready In: 20 mins
Serves: 6
Ingredients
- 6 -8 red potatoes
- 3 eggs
- 3 dill pickles
- kosher salt
- black pepper
- 1 cup mayonnaise (I prefer the JFG Brand)
- 1⁄4 cup mustard
- 1⁄2 cup bacon, pieces (not bits)
Directions
- Scrub the potatoes clean and chop into 1 inch pieces; do not remove the skin. Boil the potatoes and eggs in the same pot to save time. Add 1 tbsp of kosher salt to the water.
- Boil the potatoes until tender.
- Dice the pickles.
- Once the potatoes are ready drain off the water and remove the eggs. Dice the hard boiled egg and combine the potatoes, eggs and pickles together in a large bowl.
- Fold in the mustard and mayo until everything is coated. Add salt and pepper to taste.
- Lastly, fold in the bacon pieces.
- This is good now but will be wonderful after a few hours of chilling in the fridge.
- I make a larger version some weekends to store in the fridge to take along with lunches during the week.
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