Potato Salad
Ingredients
Instructions
Quarter the small red potatoes but do not peel
Add potatoes to a pot of salted water
Bring to a boil, reduce to medium-high heat
Boil for about 8mins, until potatoes give when pressed with a spoon but do not crumble
Remove potatoes and cool
Hard boil eggs in a separate pot
Cool the eggs in cold water
Peel the eggs, slice in half, remove the yolks, and rinse (set the yolks aside or discard)
Fry about 8 strips of thick cut bacon leaving the texture chewy
Chop the cooked bacon into medium or fine pieces, reserve the fat
Sauté the onion in reserved bacon fat in the same pan that the bacon was cooked in
Combine all ingredients in a large bowl
Start by adding about 1/4c of Dukes mayo
Add about 3/4 - 1tsp of salt to the mayo and stir together (this will vary depending how much you salted the water)
Add about 1/2 tsp black pepper (or more if you didn't use black pepper bacon)
Stir the mayo gently into the potato with a soft spatula or wooden spoon
Add additional mayo until loose but not runny
Top with green onions for serving
Notes
If you're using white potatoes, you should peel them.
Dice should be about 1-2" thick but whatever you choose make it consistent. A larger dice for the potatoes is easier to cook, a smaller dice makes a prettier potato salad.
Keep an eye on the potatoes while they boil. It's very easy to over-boil them, and if you do, you get mashed potatoes instead of potato salad.
Yes, you can chop the bacon first and it'll cook faster but it's easier to control the texture by cooking it and then chopping it.
When adding mayo, add less than you need at first because you can't take it back.
If you prefer yellow potato salad, crush the egg yolks with a squirt of mustard and stir them into the mayo, or I guess if you really like egg yolks, chop them into the salad.