Potato Salad
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Prep Time:
Cooking Time: Servings: 6 |
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 1 reviewPotato Salad Recipe. An all-American classic for any barbeque or picnic. It has your smooth creamy flavor and texture with a little crunch from the onion and celery.
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Ingredients
| yukon gold potato | 3 1/2 lbs | peeled and chopped into 1/2 inch pieces |
| bread-and-butter-pickle-juice | 1/4 cup | |
| mayonnaise | 3/4 cup | |
| buttermilk | 1/3 cup | |
| Dijon mustard | 1 1/3 Tbsps | |
| sugar | 1 tsp | |
| black pepper | 1/2 tsp | |
| egg | 3 | boiled, peeled, and chopped |
| red onion | 1/4 | diced |
| celery stalk | 1 | diced |
| radish | 4 | peeled and diced |
| bacon | 1/4 lb | fried and diced |
| oil | 2 Tbsps |
Directions
- Over high heat boil enough water to cover the potatoes. Add the salt to the water.
- In a small saucepan place the eggs with enough water to cover and bring to a boil. Boil for 10 minutes until the eggs have hardened.
- Heat the oil in frying pan over medium heat and add the bacon. Cook until crisp. Remove to a paper towel covered plate to drain and cool.
- Add the potatoes to the boiling water and cook for 10 minutes or until tender.
- Drain the potatoes. Drizzle the pickle juice over the potatoes. Allow to cool to room temperature.
- In a bowl whisk together the mayonnaise, Dijon mustard, buttermilk, sugar, and pepper. Pour over the potatoes.
- Add the chopped eggs, red onion, celery, pickles, and radishes.
- Dice the bacon and add. Carefully mix all the ingredients together and serve.