Red Potato Salad Directions:

I state about 1 cup of mayo because honestly I don’t measure it precisely.

1. In a large pot add potatoes and eggs and cover with tap water and add a dash of salt.  Cook over medium-high heat until potatoes are tender but still firm, about 15 minutes. Drain and allow to cool slightly.
2. Place bacon in a large, deep skillet. Cook over medium high heat until cooked and evenly browned (you want crisp, but not burnt bacon). Drain, crumble, and set aside.
3. Peel and chop the cooled eggs.
4. In a large bowl, combine the potatoes, eggs, bacon, onion, celery and pickle. Add mayonnaise, mustard, salt and pepper to taste. Chill for an hour before serving.

I already have a wonderful Bacon Potato Salad posted, and you might be asking yourself how many potato salad recipes does one person need? I’ve asked myself the same question, and I have yet to come up with an answer.

I have tried numerous recipes for potato salad and there are a few things I have realized. First, red potatoes work the best in my opinion; they hold up well and have great flavor and texture, not to mention you can leave the skins on. Also, potato salad doesn’t need a “secret” ingredient. Just the basic stuff works the best. And lastly, potato salad tastes better after a good chill in the refrigerator, overnight is best to really blend the flavors.