Potato Salad

Servings: 8

 

 

Ingredients:

5 pounds red and/or gold potatoes, diced and kept in cold water until ready to cook

6 hard boiled eggs

1 ½ cups mayonnaise

¼ teaspoon dry mustard

4 green onions, thinly sliced through greens

1 large green bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

3 stalks celery, halved lengthwise and thinly sliced

½ teaspoon salt

1 teaspoon ground black pepper

8 cornichons or gherkins, chopped into ¼-inch pieces.
Cook’s Note: Cornichons are dill flavored and gherkins are sweet.  Do not combine.

1 teaspoon sweet Hungarian paprika

6 slices crisp bacon, crumbled.

 

Cook’s Note: “No nitrate” pork or turkey bacon can also be used.

 

Cook’s Note: Cold hard boiled eggs have a greater tendency to stay intact when chopped, so chill peeled hard boiled eggs thoroughly. When cold, chop and add to bowl of diced potatoes.

 

 

Directions 

Bring a large pot of water to a boil.

 

Add potatoes and cook for 8 to 12 minutes, or until fork tender but still firm.

 

Drain, plunge in ice water. When cooled, remove with slotted spoon to bowl.

 

Mix mayonnaise, green onion, peppers, pickles and celery. Add to potatoes and eggs.

 

Mix carefully to avoid mashing eggs and potatoes.

 

Season to taste with salt and pepper.

 

Cover and chill for several hours or overnight.

 

Mix in bacon and dust with paprika just before serving.