Classic Potato Salad Recipe - No Hardboiled Eggs or Mustard
Simple and delicious potato salad that goes with any picnic, BBQ, or party.
Servings: 12
Calories: 304kcal
Equipment
- 1 Large Pot
- 1 large bowl
- 1 paring knife
- 1 spatula or spoon
Ingredients
- 3 lbs russet potatoes
- 6 slices bacon diced and cooked until crisp
- ⅓ cup red onion minced
- 2 tablespoon dill pickle relish
- 1 tbs apple cider vinegar
- 1 teaspoon celery seed
- 1 tbs dried parsley
- 1 ½ cup mayonnaise
- salt
- paprika to garnish if you’re feeling fancy
Instructions
- Put 3 lbs of russet potatoes in a large pot and cover with cold water. Do not peel the potatoes ahead of time. Boil potatoes until they are fork tender. Drain and put on counter to cool for a few minutes.
- While the potatoes are boiling, cook the bacon and drain a paper towel.
- Mince your onion and pour 1 teaspoon of cooked back fat over the onion. This will soften it slightly and take the edge off.
- Get out a large mixing bowl. Once the potatoes have cooled just enough to handle peel, slice, and lightly salt the potatoes into your bowl. The potatoes do not need to be uniform in shape.
- After all the potatoes are peeled and sliced, add in the bacon, onions, apple cider vinegar, pickle relish, celery seed, and parsley. Fold together and cover with plastic wrap. Put in the fridge overnight.
- The next day, before serving, stir in the mayonnaise. Start with 1 cup and add more if needed. Once it looks right, transfer it to a clean serving bowl. Sprinkle with a little paprika and more dried parsley.
- This goes great with anything. I like it with ribs. Multiply the recipe out if you’re making 5 or 10 pounds of potatoes to feed a bigger group.
Video
Nutrition
Calories: 304kcal | Carbohydrates: 22g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 279mg | Potassium: 515mg | Fiber: 2g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg