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Grandma Gordon's Potato Salad Recipe

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This recipe for Grandma Gordon's Potato Salad is from Arizona State Hospital Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
* 6 medium Russet potatoes
* 1 (12 oz) package bacon
* 1 1/2 cup Miracle whip or mayonnaise
* 1 tbsp Dijon mustard
* 2 tsp apple cider vinegar
* Salt and pepper to taste
* 6-8 hard boiled eggs, peeled
* 1 large celery stalk, diced
* 1 cup red onion, chopped
* Paprika, for garnish

Directions:
Directions:
Bring potatoes to a boil in a large pot of cold water that has been liberally salted. Boil until they are fork tender. To prevent potatoes from mushing out and losing their shape, add a small amount of vinegar to their cooking water: 1/2 tsp is plenty. Drain potatoes and set aside to cool. Once cool to the touch, peel skins from the potatoes and cut into large diced pieces.
Cook the bacon in a skillet until crisp. Remove bacon and place on a paper towel-lined plate to drain. Once cool, crumble bacon into pieces.
Whisk the Miracle whip or mayonnaise, Dijon mustard, apple cider vinegar and salt and pepper in a small bowl.
In a large bowl, combine potatoes, eggs, celery and onion. Pour dressing over the ingredients and gently stir to evenly coat. Stir in bacon pieces. Garnish with paprika.

Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

 

 

 

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