Mom's Potato Salad
This is my all time favorite recipe for potato salad. I think everyone loves the recipe their own mother made the most, and I am no exception.
6 to 7 medium potatoes, peeled and cubed into bite sized pieces
1 teaspoon salt (for cooking the potatoes)
5 green onions, white part only, chopped fine
1/2 red bell pepper, seeded and chopped
1/4 cup sweet pickles, chopped (I prefer Del Monte brand)
1/4 cup sweet pickle juice from the jar
1 small can black olives, sliced
7 strips bacon, cooked and crumbled
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1/2 cup sour cream
Place the potatoes in a large pot. Fill with water just to cover the potatoes. Add 1 teaspoon salt. Place the pot over high heat and bring to a boil. Reduce heat to a simmer and cook the potatoes until they are fork tender, but on the firm side so they will hold their shape. If they are too mushy, the potato salad ends up looking like mashed potatoes.
Drain the water from the potatoes and place them in a large bowl. Refrigerate the potatoes until they have cooled.
Meanwhile, in a small bowl, mix the mayo, mustard, sour cream, salt, pepper and celery seed. Set aside.
In a large mixing bowl, add the cooled potatoes, green onion, bell pepper celery, pickles, pickle juice and bacon. Toss everything with your hands to combine.
Gently fold in the mayo mixture until well combined. If the potato salad is dry, add about 1/4 cup mayo and 1 teaspoon Dijon.
Refrigerate until ready to serve.
6 to 7 medium potatoes, peeled and cubed into bite sized pieces
1 teaspoon salt (for cooking the potatoes)
5 green onions, white part only, chopped fine
1/2 red bell pepper, seeded and chopped
1/4 cup sweet pickles, chopped (I prefer Del Monte brand)
1/4 cup sweet pickle juice from the jar
1 small can black olives, sliced
7 strips bacon, cooked and crumbled
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1/2 cup sour cream
Place the potatoes in a large pot. Fill with water just to cover the potatoes. Add 1 teaspoon salt. Place the pot over high heat and bring to a boil. Reduce heat to a simmer and cook the potatoes until they are fork tender, but on the firm side so they will hold their shape. If they are too mushy, the potato salad ends up looking like mashed potatoes.
Drain the water from the potatoes and place them in a large bowl. Refrigerate the potatoes until they have cooled.
Meanwhile, in a small bowl, mix the mayo, mustard, sour cream, salt, pepper and celery seed. Set aside.
In a large mixing bowl, add the cooled potatoes, green onion, bell pepper celery, pickles, pickle juice and bacon. Toss everything with your hands to combine.
Gently fold in the mayo mixture until well combined. If the potato salad is dry, add about 1/4 cup mayo and 1 teaspoon Dijon.
Refrigerate until ready to serve.
