Creamy Potato Salad
Ingredients
2 pounds potatoes, cubed (I’ve used a mixture of new, Yukon gold, and red or even regular baking potatoes)
1 1⁄2 cups mayonnaise, more or less to taste
1 tablespoon white vinegar
1 tablespoon Dijon mustard
1 teaspoon salt
1⁄4 teaspoon pepper
2 medium celery stalks, chopped
1⁄2 cup green onion, chopped
12 ounces center-cut bacon, sliced and cooked until crisp, optional
4 hard-boiled eggs, chopped
Instructions
1. Bring a large pot of water to boil and boil potato cubes for 20-25 minutes, or until fork tender.
2. Mix mayonnaise, vinegar, mustard, salt and pepper in a large glass or plastic bowl. Add potatoes, celery, onion and bacon if using; toss. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill.
Comments
This recipe is from Betty Crocker’s New Cookbook (8th edition). Apparently there’s now a 10th edition which I will have to resist getting! This is a great cookbook for a new cook and it’s one that I appreciated having in the early years of my adult life. I’ve tried a ridiculous number of potato salad (recipes and an even greater number of potato salads in restaurants and from stores. This is the stuff I like best.
I keep forgetting to take a picture when I grab a bowl for lunch, thankfully there’s still plenty left.
Shown here with Grilled Chicken.
Betty Crocker’s New Cookbook (8th edition)