Best Ever Potato Salad
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
Ingredients
- 4 cups cubed red potatoes
- 10 slices bacon, cut into 1-inch pieces
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 4 hard-boiled eggs, chopped
- 1 stalk celery, diced
- 1 small onion, chopped
- 1/2 medium green pepper, chopped
Method
- Boil the potatoes until they are fork tender. Drain the potatoes and set aside.
- Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet.
- Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.
- In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.
- Cover and refrigerate for at least 3 hours before serving.
Notes from the kitchen
- Yield: 6 to 8 servings
- Prep Time: 1 hour
Original page
Photographed from Lucy's collection.
