Classic Potato Salad
Servings: 10 servings
Ingredients
- 3 slices bacon, cooked (reserve grease)
- 2 lbs Yukon gold potatoes
- 1 1/2 cups mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard
- 1 tsp salt
- 1/4 tsp pepper
- 2 stalks celery, chopped
- 1 onion, chopped
Instructions
- Peel the potatoes and place in a dutch oven. Cover the potatoes with water.
- Heat until water boils. Reduce the temperature to low and cover with a lid. Cook for about 30-35 minutes.
- Cook slices of bacon in a skillet, reserve the grease, and dry on papertowel.
- Chop onions and celery and cook in the bacon grease at a lower temperature for about 10 minutes or until soft.
- When the potatoes are tender, drain the excess water, let stand until cool enough to handle.
- In a bowl, mix up the mayonnaise, cider vinegar, yellow mustard, salt, and pepper. Stir in the cooked celery and onions.
- Chop potatoes into one-inch pieces. Add to the dressing mixture and mix thoroughly.
- Place in the refridgerator for a minimum of four hours.
- Sprinkle the top with paprika before serving.