Fabulous Potato Salad

This potato salad is terrific, as well as relatively quick and simple to prepare.
I’ve never had a potato salad recipe that I love, so this summer I’ve been fiddling with it, and I think I’ve got it right.

In a large pot, place 3 pounds unpeeled red potatoes.  Cover with salted cold water and bring to a boil.
Cook until potatoes are easily pierced with a fork.
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While potatoes are boiling, place 5 eggs (please ignore the number in the picture; I was making a large salad) in a pot, cover with cold water and bring to a boil.   Reduce heat and simmer for 15 minutes.  Remove eggs from pan and place in ice water to cool, and to reduce the chances of having that ugly green ring on your yolks.
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Chop 2/3 cup onion, celery and dill pickles.  Set aside.
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When potatoes are done, drain.  While they are still hot, chop them up, leaving peels on.
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Place in a large bowl IMG_6589 (Large) Drizzle potatoes with 2/3 to 3/4 cup Italian salad dressing of your choice.
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Add a couple of tablespoons of apple cider vinegar IMG_6592 (Large) Pour in some pickle juice, around 3 tablespoons worth.
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Toss to coat, and then add the chopped vegetables.
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Peel and chop your hard boiled eggs, and add those too.
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Next add 3/4 cup mayonnaise and a generous sprinkling of Lawry’s seasoned salt.
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Mix to combine.  Add a little salt and pepper to taste.
Finally, to add a wonderful crunch and texture to the salad, add 1/4 to 1/3 cup cooked crumbled bacon.
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I like to stir the bacon in, then sprinkle a bit more on top before serving.
Cover and refrigerate to chill the salad.
I get a lot of compliments on this salad.  It has a great flavor!


Jennifer’s Potato Salad 3 lb. red potatoes 5 hard boiled eggs 2/3 cup chopped onion 2/3 cup chopped dill pickles 2/3 cup chopped celery 2/3 to 3/4 cup Italian salad dressing 2 Tb. apple cider vinegar 3 Tb. dill pickle juice 3/4 cup mayonnaise 1 tsp. Lawry’s seasoned salt salt and pepper to taste 1/4 to 1/3 cup cooked crumbled bacon Hard boil the eggs, then place in ice water.  Boil potatoes until tender.  Drain and chop.  Drizzle warm potatoes with Italian dressing, vinegar and pickle juice.  Add chopped vegetables and eggs.   Mix together.  Add mayonnaise and Lawry’s seasoned salt.  Stir to combine.  Add salt and pepper to taste.  Add bacon.  Refrigerate to chill.  Serve and enjoy!

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