Heaping Potato Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 lbs red potatoes
1 lb of bacon
1 doz eggs
2 bunches of scallions, minced
1 medium red onion
salt & pepper (to taste), 1 tbsp celery seed, 1 tbsp onion powder
¼ cup white vinegar, for soaking onions, ¼ cup of apple cider vinegar
1 cup mayonnaise...more or less
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Directions: |
Directions:Add apple cider vinegar and salt to boiling water with potatoes whole (with skin) and cook till soft (not mushy). At the same time cook the bacon and boil the eggs in separate saucepans. Mom's method for cooking bacon was in a frying pan to capture the bacon drippings for use in the salad; Janet's method was to reduce the fat content in the salad by removing drippings. While waiting for everything to cook, mince the red onions and soak them in the white vinegar. Once cooked and cooled, peel the eggs and chop both eggs and potatoes into bite-sized pieces. Next, combine all ingredients in a large bowl, crumbling the crispy bacon, adding seasonings, then adding the mayonnaise and 1 tbsp of bacon drippings in last. Getting the right balance of seasoning is more an art than a science; so, if you like pepper, then be generous. If you are watching your sodium, then be gentle with the salt. |
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Number Of
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Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
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Personal
Notes: If you are a purist for my mother's potato salad, then drop the eggs and use the bacon drippings. Both recipes are excellent. Also, drop the eggs and bacon if you want a vegetarian dish. Mom seemed to always be pregnant up until I was nine years old; that's why I don't say who's in the picture with her!
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