America's Best Potato Salad

READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Partially cook new potatoes just until barely tender. Then smash them to about 1/2 thick.
  • Partially cook russet potatoes, then slice three lengthwise and scrape out the center to form a “boat.” Reserve contents for later.
  • Roughly chop other three russets.
  • Heat oil to 350 degrees and fry the russets to golden brown.
  • Fry the smashed new potatoes then break them into small pieces.
  • Cook bacon on a sheet pan in 350 degree oven. Then crumble into bits.
  • Dice: red and green onions.
  • Combine: dill, mayo, bacon, red onion, green onion, salt and pepper in a large bowl, mix thoroughly.
  • All potatoes to cool to room temperature then combine new potatoes and contents from three russets to mayo mixture.
  • Spoon contents in russet boats and then garnish with green onion and bacon bits.
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