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The Best Potato Salad in the World Recipe

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This recipe for The Best Potato Salad in the World, by , is from The Whitcher Family Descendants Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Kelly Demoss 1950
Added: Sunday, August 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Large Potatoes (Yukon Gold or another good boiling potato)
Large Yellow Onion (loosely chopped)
# Bacon
2 T Bacon Grease
to 1 Cup Miracle Whip
Fresh Chives (for garnish)

Directions:
Directions:
Preheat your oven to 400.

Scrub your potatoes (leaving the skin on) and place them, whole, into a stock pot. Fill the stock pot with water so as to cover the potatoes, and put the pot over a medium high heat. When it hits a boil, you might want to turn the heat down a little bit to keep the water from boiling over. You'll want to boil the potatoes for 20 -30 minutes.

While that's going on, lay your bacon out on a sheet pan or cookie sheet, and pop it in the oven for 20 minutes. After 20 minutes, it should be just perfect. Take it out, put the bacon on a plate with a paper towel on it (to absorb some of the grease), and allow to cool. Reserve a couple of tablespoons of the bacon grease (as you'll be adding it into the salad).

And the timing works out nicely. After about 20 minutes, your potatoes should be getting close to being "done" - you can tell by sticking a sharp knife into the potatoes - if it goes in and out easily, they're cooked. If there's a great deal of hesitation, they're not.

When the potatoes are done, drain them, and set them aside to cool for at least fifteen minutes - this serves two purposes: 1) so you don't burn the hell out of your hands when peeling them, and 2) so they don't get all crumbly and mealy when you chop them up.

While you're waiting for the potatoes to cool, grumble up your bacon to create bacon bits, and loosely chop your onion, and set them aside.

Once your potatoes have cooled, peel them, chop them into roughly 1 inch cubes, and put them in a bowl. Add in your bacon bits, bacon grease, and onion, and start adding Miracle Whip. I tend to just use a spoon and put a couple of scoops into the bowl, and use a spatula to mix it and get a sense as to "is it enough or do I need more". Basically, you want to coat the potatoes and onion and bacon, but you don't want them to be swimming in Miracle Whip.

When it's all mixed together, cover it with plastic wrap and set the bowl in the fridge to get good and cold for an hour or so.

When it comes time for serving, either transfer the potato salad into a nicer bowl or serving platter, or leave it in the bowl you mixed it in, and cut roughly 1 inch long pieces of chive over the top to garnish it.


Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I know, I know, that's a pretty subjective and ballsy thing to claim, that this is the "best potato salad in the world". But it's pretty damn good. And before you start getting all high and mighty that it has Miracle Whip in it and that that instantly makes it less that "the best", try the recipe out. Potato salad is a comfort food, and this is pretty comfy.

 

 

 

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