The Best Old-Fashioned Potato Salad |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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The is simply the best potato salad that I've ever tasted. This recipe was taken from the L.A. Times food section sometime in the mid 1980's. Ingredients:
1/2 lb bacon, cut into 1/2 inch pieces |
3 lbs new potatoes (about 6 medium potatoes) |
3 teaspoons salt |
6 hard-boiled eggs, sliced |
1/2 cup chopped scallion |
1/2 cup chopped dill pickles |
1 1/2 teaspoons celery seeds |
1/4 teaspoon ground pepper |
1 teaspoon garlic salt |
1 cup mayonnaise |
1/4 cup white wine vinegar |
1/4 cup hot water |
3 tablespoons sugar |
2 tablespoons dijon mustard |
ripe olives (optional) |
parsley (optional) |
Directions:
1. In medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels, reserve 1/2 cup drippings and set aside.
2. Scrub potatoes and place in large saucepan. Cover with water, add 2 teaspoons salt and bring to boil. Lower heat and boil gently until tender when pierced with fork, about 25 minutes, depending on size.
3. Drain, peel and cut into 1/2 inch cubes. Place in large bowl; add eggs, scallions, pickles, celery seed, 1 teaspoon salt, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point, mixture may be refrigerated, covered, overnight.
4. In small saucepan, heat reserved 1/2 cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.
5. If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.
6. Garnish with eggs cut in to sliced or wedges, bacon, olives and parsley, if desired.
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