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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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A simple potato salad that is always a crowd pleaser! It's not too fancy, and not an average vinegary salad. It's more hearty and comforting. Ingredients:
5 lbs potatoes |
1/2 teaspoon lemon juice (optional) |
1 large onion |
1/2 bunch celery |
2 teaspoons salt |
2 teaspoons pepper |
16 ounces mayonnaise (i always use kraft) |
1 cup bacon bits |
Directions:
1. The night before you need the salad, boil the potatoes. I've used everything from Russet to Red potatoes. I don't recommend rather large potatoes, as they won't cook evenly.
2. Wash the potatoes, and place them in a large pot. Place larger potatoes on the bottom. Fill with cool water, until maybe one inch above potatoes.
3. Add 1/2 teaspoon of lemon juice to the water, and place on high to medium high heat. Bring to boil and remove lid. Continue boiling and set timer for 25 minutes. About half way through, I will stir/rotate potatoes. After 25 minutes I begin checking for doneness. A fork will penetrate and slide out easily, if they are done. (keep checking, with some stoves this can take up to 45 minutes)
4. Remove from heat and drain. Place in Refrigerator to cool.
5. When just cool enough to handle, peel potatoes and cut into quarters. Place in a large bowl. (not metal)
6. Mince Onion(s) and Celery in a food processor. If one is not available, dice by hand as small as possible.
7. Add half of onion & celery mixture to the potatoes, and sprinkle top of potatoes with salt and pepper.
8. Turn (mix) the potato mixture gently, with your hands. Add the rest of onions, celery, salt and pepper, and turn with your hands again. (using your hands gently, helps keep the potatoes from breaking up or getting mushy).
9. Cover with plastic wrap and chill overnight. This enables to the potatoes to retain their firmness, and take in all the flavors. If you can't do it overnight, a few hours in the frige will make do.
10. The next day, uncover and carefully cut the potatoes down to chunks, about 1 to 1 1/2 inch cubes.
11. Add the mayonaisse. Add in parts, to determine how much you would like. Some people like it wetter, some like it dryer - so use your own judgement. Mix with your hands, again! (I know, gross - but it really does help keep the potatoes from getting all mushy!)
12. Add some more salt and pepper to taste, and then add the bacon bits. (I use ready made Real Bacon Bits, but if not you'll need to pre-cook about a half pound of bacon and break into bits)
13. Mix again, with your hands and wa-lah! A super tasty easy potato sald that everyone will love!
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