Classic Potato Salad
Nothing feels like the summer months more than picnics and outdoor barbecues. Not sure what to bring? Try this classic potato salad. It's a fan favorite, and the whole family will enjoy it. I mean, who doesn't love bacon bits on top of potato salad?
Ingredients
Chopped Ingredients
- 3 pounds chopped potatoes
- ½ cup chopped celery
- ½ cup chopped onions
- 5 hard-boiled eggs
Mix-Ins
- 2 tbs. white vinegar
- 1 ½ cups mayo
- 1 tbs. yellow mustard
- 1 tsp. salt (use 1/2 tsp. for water)
- ½ tsp. ground pepper
Garnish
- paprika
- parsley
- bacon bits
Instructions
Chop Vegetables and Potatoes.
- Finely chop onions and celery (about ½ - 1 onion and 2-3 celery stalks). Set aside.
- Peel and chop potatoes in bite size pieces. Set aside.
Boil
- Boil Potatoes. Add ½ tsp. salt and add potatoes to boiling water. Cook for about 10-15 minutes on high, then check that the potatoes are cooked. Continue checking until the potatoes are easily pierced with a fork, but not mushy. Drain.
- Boil Eggs
Cool potatoes and eggs
Add mix-ins
- Chop the eggs
- Add the potatoes to a large mixing bowl, then add in the chopped ingredients and mix-ins. Blend until evenly combined.
Chill for at least an hour or overnight is best.
Garnish
- Garnish with chopped parsley and bacon bits (optional).