Wednesday, June 3, 2015

Potato Salad

My mom always made this amazing potato salad. It was a dish people always chose for her to make for picnics, weddings, etc (besides the cabbage rolls) and now I make it too.

I thought I would add the recipe here for all to see and share. It is in no way a "healthy light" potato salad but so what who cares? This recipe is just a guide, because you can use as much of each thing as you want, depending on how big you want your salad. I tend to use 4-6 potatoes for our family and we get two meals from it.

Mom's Potato Salad

white flesh potatoes (new, red, russet)
hard boiled eggs (reserve one for garnish)
green (or red, yellow, or orange) pepper
black pepper

Boil the potatoes. Keep skin on if you wish. I like to chop the potatoes into cubes before cooking to make it cook faster. Drain, cool.
Once potatoes are cold, fry bacon. For a 4-6 potato salad I'd use 3 pieces of bacon. Chop it into small pieces either before cooking or after. While cooking bacon, chop the veggies. I keep the radish chopped very small, and a medium/small chop on the rest. Rough chop the eggs (for the 4-6 potato salad i add one to two). Add the veg, bacon, AND BACON GREASE to the potatoes (use discretion on the amount of grease, I use about half). Salt and pepper to taste. Then add mayo. I like to add a good amount of mayo, but you can add as much as you'd like. I tend to add "too much" by accident but once you get everything combined it is perfect. I sort of half mash the potatoes as I mix everything together. It should be creamy but chunky. Cut the reserved egg in slices and put on top[ of the salad. Sprinkle with paprika.