Potato Salad with Bacon
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Homemade Potato Salad with Bacon

A potato salad loaded with delicious ingredients.
Course Salad, Side Dish
Cuisine American
Keyword Potato Salad, Potato Salad with Bacon
Prep Time 40 minutes
Cook Time 45 minutes
(Prep time includes time to cool potatoes) 20 minutes
Total Time 1 hour 25 minutes
Servings 9 (Serves 8 to 10)
Author [email protected]

Ingredients

For the Potatoes:

  • 15 small to medium size russet potatoes (skin left on) skin washed really good, bruises and scars cut off
  • Water
  • 1 teaspoon salt

For the Potato Salad:

  • Cooked and cooled potatoes
  • 1 jar (30 ounces) mayonnaise
  • 1/4 cup prepared yellow mustard
  • 7 stalks celery chopped including the leafy tops of the celery hearts
  • 2 green onions chopped
  • 5 medium size sweet pickles chopped
  • 1 bunch fresh dill chopped (including stems); set some aside for garnish
  • 1/4 cup chopped fresh parsley (curly or Italian)
  • 1 teaspoon ground black pepper
  • 1-1/2 teaspoons salt or to taste
  • 1/4 cup Hormel Real Crumbled Bacon diced
  • 1/2 cup sliced black olives
  • 3 hard boiled eggs peeled and chopped

For Garnish:

  • 1 tablespoon Fresh chopped dill
  • 2 tablespoons Hormel Real Crumbled Bacon

Instructions

For the Potatoes:

  • The recipe calls for 15 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
  • In a large pot, add cold water (about 3/4's full), and salt. To the pot, add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potatoes cook faster than the inside of the potatoes).
  • Heat the pan on medium heat and bring the water to a boil. Let the potatoes cook until a cooking fork or paring knife can easily pierce the potatoes (about 45 minutes). Be careful not to overcook the potatoes or they’ll be too soft and fall apart.
  • When the potatoes are done cooking the skin starts to break just a little.  
  • Transfer the potatoes to a large plate and let them cool (about 20 minutes). An option to speed up the cooling process is to place the plate of potatoes in the refrigerator.

For the Potato Salad:

  • In a large mixing bowl add mayonnaise, mustard, celery, onions, sweet pickles, dill, parsley, pepper, salt, bacon and black olives.  Gently stir together.
  • To the bowl, add chopped eggs and stir.  Set aside for a moment.
  • With the skins on, cut the cooled potatoes into cubes.  To the large bowl, add the potatoes a little at a time.
  • Gently mix all ingredients together as the potatoes are added.  
  • Do a taste test and add more salt if needed (just enough salt brings out the flavor and makes this potato salad taste wonderful).
  • Garnish with bacon bits and dill.  Serve chilled or at room temperature.

Notes

TIPS

For Boiling the Potatoes:
  1. Put cold water in the pot, add salt to the water, and add the potatoes (they cook more evenly when added to cold water; if added to boiling water the outside of the potato cooks faster than the inside). 
  2. The recipe calls for 15 medium-size Russet potatoes. But if some of the potatoes used are smaller than others, cut the larger ones in half before boiling them. The idea is to have them all be about the same size so they cook at the same rate.
  3. Be careful not to overcook the potatoes or they'll be too soft and fall apart.