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Ingredients
| russet potatoes: 6 whole potatoes |
| regular mayonnaise: 2 cups |
| apple cider vinegar: 3 Tbl |
| granulated sugar: 2 Tbl |
| yellow mustard: 1 Tbl |
| sea salt: 1 1/2 tsp |
| garlic powder: 1 1/2 tsp |
| black pepper: 1 tsp |
| celery: 3 stalks (sliced) |
| onions (chopped): 1/2 cup (finely chopped) |
| black olives: 1/2 cup (sliced) |
| bacon: 1 lb |
| paprika (optional) |
| eggs: 6 (hard-boiled) |
Lorilyn's Potato Salad
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
7 serving(s)
Tags
- Peel potatoes & chop into 1-inch cubes.
- Boil potatoes until fork tender, drain & set aside.
- While potatoes are cooking, trim any large amounts of fat from bacon & then chop the remaining bacon into bite-sized pieces. Pan-fry until crisp; drain on paper towels & let cool.
- Chop 4 of the hard-boiled eggs. Slice the remaining two & set aside or cover & refrigerate for later.
- In large bowl, combine mayonnaise, cider vinegar, sugar, mustard, salt, pepper, garlic powder, celery, onion, olives, bacon & the chopped egg. Stir well.
- Gently stir in potatoes & add more mayo if necessary.
- Refrigerate until serving time.
- Just before serving, stir salad, lay egg slices out atop the salad & sprinkle with paprika.
- Serve.