Potato Salad Recipe

Nancy’s “Signature Potato Salad”
Original recipe found on the Cook Shoot blog  

• 6 russet potatoes ( this is one of the items of many a potato salad controversy, but I don’t like Yukon Golds for my salad, as I prefer that the potatoes breakdown slightly when mixed into the salad
• 6 eggs
• 1/2 lb. pepper bacon, diced, fried until crisp and set aside on paper towel to drain
• 1 bunch green onion, white and green parts diced
• Mayonnaise (don’t use Miracle Whip) - start with 1/2 cup
• Dijon Mustard – start with 2 tablespoons
• Salt & Pepper

Clean, quarter and boil potatoes until tender, approximately 15 minutes.  Drain and let cool.

Meanwhile boil eggs until hard-boiled, approximately 15 minutes as well.  Drain and let cool

Peel potatoes, and cut into about 1/2 inch dice and put in extra large mixing bowl.  It is important to use a big bowl because the ingredients need to be thoroughly combined.  Peel and finely dice the hard boiled eggs and add to the potatoes.  It helps to have a egg slicer for this.  Stop after adding the first 4 eggs.  Mix with potatoes and decide if you want more egg, if so add one at a time.  I almost always end up with one extra egg because I decide I have enough at 5 eggs.  Add the diced green onion to the bowl.

Add the mayo and mustard.  Here is where you have to use your judgement and remember to always start with less than you think you need, because you can always add more, but you can’t take it away.  When you feel that the salad is adequately moist, mix in the bacon, salt and pepper to taste.  Now, add just a little bit more mayo because once the salad goes into the refrigerator, it will absorb some.

If you refrigerate your salad prior to serving, mix again, taste re-season and add additional mayo and mustard if necessary.