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“The Best Potato Salad I’ve Ever Had”

This potato salad is crowd pleaser every time. 

I made it for some of my friends and the comment that I kept getting was “this is the best potato salad that I’ve ever had”. 

So, that’s what I decided to call it. 

It has a lot of tasty flavors and textures that are amazingly delicious together. 

My fave is the bacon and fresh dill.

It’s made with the skins on the potato too which adds a hearty texture.

The recipe below makes a fairly large batch which works well if you have a family or when having guests over for lunch or dinner. 

Or maybe you might want extra leftovers. 

Let’s check out the ingredients.

Potatoes, dill, real bacon bits, egg, green onion, sweet pickles, black olives, mayonnaise, mustard, parsley, celery, seasoned salt, and pepper.

Here’s how to make it.

Boil the potatoes ahead of time so they have time to cool.  Bring large pot of water to a boil and add 1/2 teaspoon salt.

Wash the potatoes,

and cut of any scars.

Boil the potatoes with the skins on.

Test for doneness by poking a fork into the potatoes.  If the potatoes still feel hard they’re not quite done yet.

Boiling time is about 45 minutes but it may take more or less time depending on the size of the potatoes.

When cooked, put the potatoes on a plate and cool them in the refrigerator.

In a large bowl add all of the ingredients except the potatoes, salt and eggs (set aside a small portion of the dill and bacon for garnish).

Stir together with a large spoon.

Add the chopped eggs and stir into the mixture.

With the skins on, cut the cooled potatoes into cubes and add to the mixture about 2 potatoes at a time.

Gently mix all ingredients together as you add the potatoes.

Salt to taste.

After stirring in the salt and putting the potato salad into a serving plate or bowl, sprinkle the top with the dill and bacon.

Enjoy!

The Best Potato Salad I've Ever Had

Yield: Serves 8 to 10

Ingredients:

15 russet potatoes - small to medium size
3 hard boiled eggs - chopped
1 bunch of fresh dill - chopped including stems
1 jar of Best Foods (Hellmans) Mayonnaise - 30 ounces
1/2 cup of sliced black olives
1 1/2 cups Hormel Real Crumbled Bacon - dice all pieces of the crumbled bacon
1/4 cup prepared yellow mustard
2 green onions - chop 1 entire green onion; chop just the green section of the 2nd green onion
5 medium size sweet pickles - diced
7 stalks of celery - diced
1/4 cup fresh chopped parsley - either Italian or curly parsley
1 ½ teaspoons salt - for the potato salad
1/2 teaspoon salt - for the boiling water
1 teaspoon ground black pepper

Directions:

Boil the potatoes ahead of time so they have time to cool. Bring large pot of water to boil and add 1/2 teaspoon salt. Wash the potatoes and cut off any scars. Add the potatoes with the skins still on to the boiling water.

Test for doneness by poking a fork into the potatoes. If the potatoes still feel hard they're not quite done yet. Boiling time is about 45 minutes but it may take more or less time depending on the size of the potatoes. When cooked, put the potatoes on a plate and cool them in the refrigerator.

In a large bowl mix together all of the ingredients, except the potatoes, salt and eggs (set aside a small portion of the dill and bacon to sprinkle over the finished product). Add the chopped eggs and stir into the mixture.

With the skins on, cut the cooled potatoes into cubes and add to the mixture about 2 potatoes at a time. Gently mix all ingredients together as you add the potatoes. Salt to taste. Garnish with bacon bits and dill. Serve chilled or at room temperature.

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