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Ingredients
| red potatoes: 4 lbs |
| eggs: 6 (hard-boiled//diced) |
| dill cucumber pickles: 2/3 cup (shredded) |
| regular mayonnaise: 2 cups |
| yellow mustard: 2/3 cup |
| bacon: 1 lb (crumbled) |
| salt: 1 tsp |
| black pepper: 1 tsp |
| fresh dill weed (sprigs): 2 tsp |
Perfect Potato Salad
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- Do not peel potatoes, cut into bite size pieces and bake or boil (personally I prefer baked) them until they are tender.
- Boil eggs while potatoes are cooking. Let them both cool after cooking.
- Add shredded pickles to eggs and potatoes in a large bowl.
- Mix mayo, mustard, dill, salt and pepper. Add about 2/3 of dressing to salad. Mix well; if it needs more dressing, add the rest. Sometimes it doesn't need any more.
- Add crumbled bacon last, mixing most of it into the salad and leaving enough for a layer on top of the salad.