I love potato salad, but I am super picky and I really only like my own. I don’t like any other potato salad. I might try a bite or two of somebody else’s, but I’m not like, “Damn, son, this is some amazing potato salad.” But when I eat my OWN potato salad, I say EXACTLY that, and I eat it directly from the serving bowl with no shame whatsoever. And that is generally the reaction I get from other people too. For that reason, I decided I should share my Not Your Mama’s Potato Salad recipe, because even ridiculously simple recipes are nice to have, when you know they’re tried and true.
This potato salad has a lot of action. It’s got lots of stuff in it, and it’s creamy and crunchy and delicious. Your barbecue NEEDS this potato salad. And here’s what you need:
- Potatoes (duh.)
- Boiled eggs
- Dill pickles
Pretty simple, right? Here’s what you do. Dice 8 potatoes into about 1″ cubes. Boil them until tender but not mooshy. Also boil 8 eggs, and chop up 8 dill pickles. Eight, eight, eight. So easy to remember. I used to fry up 8 slices of bacon, but now I just do the whole pound. Why not, right? I leave the skin on the potatoes because we like it that way, and honestly I am too lazy to peel them.
In a large bowl, plop about a cup and a half of mayonnaise and about half that much mustard. I eyeball it. I also add a squirt of Dijon mustard because I like it. Mix that all up and season it with lots of salt and pepper, and as much smoked paprika as you like. I like lots.
Add the diced potatoes, pickles, chopped boiled egg, and crumbled bacon. I use my cookie cooling rack to dice my eggs directly into the bowl. Just hold it over the bowl and push them through the mesh. So quick and easy. Gently mix it all together. If it seems dry, add more mustard and mayonnaise.
I like to eat this immediately because it’s so good warm! But it’s also amazing cold, especially after a few hours in the fridge when the flavors have all melded together. Yum.
- 8 medium Russet potatoes (about a 5 pound bag)
- 1 1/2 c. Mayonnaise
- 1/2 c. Mustard
- 8 Dill Pickles, chopped
- 8 hard boiled eggs, peeled and chopped
- 1 lb. Bacon, cooked and crumbled
- 1 t. Salt
- 1/2 t. pepper
- 1 t. smoked paprika
- Cut potatoes into 1" cubes and boil until fork tender. Drain. Gently mix potatoes together with mayonnaise, mustard, and seasonings. Add pickles, eggs, and bacon. Adjust seasonings to suit your taste.
My husband and kids get downright giddy when they see me making this, and it usually doesn’t last more than a day at our house! Whip some up for your next barbecue or your next random Tuesday.