Simply the Best Potato Salad, Ever! Recipe

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Simply the Best Potato Salad, Ever!
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Ingredients
8
Count
Nutrition
2054
Calories
Total time
600
Minutes
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Ingredients:

Directions:

  1. Peel and cut potatoes into large bite size pieces. Boil potatoes with a bit of salt. You want to cook the potatoes so that when poked with a fork, the break in half easily, but a NOT mushy. You don't want to over cook the poatoes because they need to have some structure to handle being tossed around (with other ingredients), and not dissolve. Lean toward under cooking rather than OVER cooking them. My guess is about 7 minutes after the water begins to boil. Drain, VERY well, and let them cool off a bit at room temperature. Then refrigerate potatoes until very cold 4-6 hours, or even over night.
  2. Hard boil eggs, as you are boiling potatoes. The eggs should be refrigerated for the same time that potatoes are, so that they too are really cold.
  3. While potatoes an eggs are chilling, cook bacon. The bacon need to be cooked until quite crisp. No flacid bacon! Drain on paper towel, and let cool to room temperature. It depends on what I am feeling like, sometimes I cook 2lbs of bacon - I like a lot of bacon in it.
  4. Begin to wash the green onions, radishes, and celery. After cleaned allow to dry a bit on a towel. Keeping extra moisture out the mix is important.
  5. Cut off white part of onions and only use the green part. Chop in pieces about 1/4 to 1/2 inch, place in LARGE mixing bowl. Cut ends off radishes, and then proceed to chop into even pieces (you can use a food processor for this part). When finished with the radishes, you can place the bacon in the food processor and chop it up. I prefer to use pulse , I don't want it minced.
  6. Cut the ends off celery, and take remaining stalk and cut lengthwise in half, or quarters, depending how wide it is. Then chop in 1/4 to 1//2 inch pieces. Do not use the food processor for celery, it makes it mushy and too much water is released from the celery.
  7. Add chopped radishes, bacon and celery to the bowl with the green onions.
  8. Mix thoroughly.
  9. Peel eggs, and chop (can use food processor on pulse , and add chopped egg to bowl with vegetables and bacon.
  10. Begin to add mayo by large spoonfuls. Mix each one into the vegetable mix. Also start to add ground black pepper to taste.
  11. Continue to add mayo, until all vegetables are sufficiently covered, and then add more mayo. You are going to begin to add in the potatoes, and they will absorb a LOT of mayo. Add enough mayo to make certain that all of the ingredients are covered in mayo.
  12. Cover bowl(s) and refrigerate for a minimum of 4 hours. This allows all of of the vegetables and mayo to combine flavors.
  13. Keep refrigerated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2054.43 Kcal (8601 kJ)
Calories from fat 1367.1 Kcal
% Daily Value*
Total Fat 151.9g 234%
Cholesterol 205.07mg 68%
Sodium 2017.25mg 84%
Potassium 3907.99mg 83%
Total Carbs 127.28g 42%
Sugars 11.59g 46%
Dietary Fiber 14.76g 59%
Protein 43.55g 87%
Vitamin C 61.3mg 102%
Iron 5.9mg 33%
Calcium 182mg 18%
Amount Per 100 g
Calories 199.37 Kcal (835 kJ)
Calories from fat 132.67 Kcal
% Daily Value*
Total Fat 14.74g 234%
Cholesterol 19.9mg 68%
Sodium 195.76mg 84%
Potassium 379.24mg 83%
Total Carbs 12.35g 42%
Sugars 1.13g 46%
Dietary Fiber 1.43g 59%
Protein 4.23g 87%
Vitamin C 5.9mg 102%
Iron 0.6mg 33%
Calcium 17.7mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 52.9
    Points
  • 56
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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