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Potato Salad

Today I made potato salad.  Do I like potato salad?  No.  Will I eat the potato salad?  Nope.  So why did I make it?  Well, my hubby likes it and he doesn’t often get things only he likes to eat with dinner.  So, today I made potato salad.

I remember watching my Mom make potato salad as a kid.  Cutting the taters and veggies and just “eye balling” the mayo and seasoning as she whipped it up to perfection.  I wish I was that good.  But alas, I needed a recipe.  I used the basics from Tyler Florence’s recipe on the Food Network’s website… but I didn’t get all worried if I didn’t have all the ingredients in the recipe.  I just used what we had in the pantry and did what my mom did… “eye balled it.”

The hubby says it’s super delicious.  I think I’d make my Mom proud too. :)

JavaCupcake’s Potato Salad
Makes about 4-5 cups salad

*NOTE*  When you make this, if you don’t have everything I do… it’s okay.  Use what you’ve got in your kitchen.  Also… measurements aren’t exact, I put what I thought looked like a good amount of everything in and estimated what the amount was for the recipe!  It’s not like baking where it has to be exact!  Have fun with it! 

1 1/2 lbs white potatoes (I used two large potatoes)
2 eggs
1 tbsp salt

2 scallions, chopped
1 large celery stalk, chopped
1/4 green bell pepper, chopped
1/2 small red pepper, chopped
1/4 cup pickles, chopped
2 large strips bacon, crispy and chopped
1 tbsp pickle juice
1/2 tbsp red pepper flakes
1 tbsp dried parsley
1/2 lemon, juiced
1 tbsp white vinegar
1 generous cup mayo
1/4 cup spicy brown mustard
salt/pepper to taste

  1. In a medium pot, bring potatoes and eggs to a simmer in salted water.  Simmer for about 20 minutes.  Remove the eggs and continue to cook the potatoes until a fork goes in easily to the center, about 10 more minutes.  Do not over cook the potatoes, you don’t want them mushy.
  2. While that is simmering, cook the bacon crispy and chop into small pieces.  Reserve a small amount of bacon as a garnish. Set the rest aside.
  3. Prep the rest of the salad.  Chop the scallions, celery, bell pepper, red pepper pickles, and bacon into 1/4″ pieces.  Reserve a small amount of scallions for garnish.
  4. Add the bacon, pickle juice, pepper flakes, parsley, lemon juice, vinegar, mayo and brown mustard to the veggies.  Mix until well combined.
  5. Salt and pepper to taste.
  6. Check on the potatoes and remove from the water to cool if they are cooked.
  7. Cut the eggs into small chunks and gently fold into the vegetable mixture.
  8. Cut the potatoes into approx. 1″ chunks and allow to cool for about 10 minutes before folding into the vegetable mixture.
  9. Add more salt/pepper if necessary.
  10. Garnish with any extra bacon or scallions.