Garlicky Potato Salad
Servings: 10 Servings
Ingredients
- 2 pounds Yukon gold potatoes
- 1 medium onion
- 2 stalks celery
- 4 slices bacon
- 2 cloves garlic minced
- 3 large Eggs Boiled and chopped
- 1 1/2 Cup mayonnaise
- 1 Tbs apple cider vinegar
- 1 Tbs yellow mustard
- 1 Tsp salt
- 1/4 Tsp pepper
Instructions
- Peel the potatoes and place in a Dutch oven. Cover the potatoes with water.
- Heat until water boils. Reduce to simmer and cover with a lid. Cook for about 30-35 minutes.
- Cook slices of bacon in a skillet, reserve the grease, and pat dry on paper towel.
- Chop onion, celery, and add to the bacon grease. Cover and cook or about 8 minutes stirring occasionally. Uncover add garlic and continue cooking for another 6 minutes stirring occasionally until the vegetables are 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 vegetables.
- Chop potatoes into one-inch thick pieces. Add to the dressing mixture and boiled eggs. Mix thoroughly and place in an airtight container.
- Refrigerate for a minimum of four hours.
- Garnish with green onions and serve.
Notes
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