Potato Salad

Updated at: Thu, 17 Aug 2023 05:35:50 GMT

Step 1

* Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.


Step 2

* Meanwhile, in a medium bowl mix the mayonnaise, mustard, apple cider vinegar, paprika, 2 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.


Step 3

* Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Mix in dressings from bacon with potatoes.

Step 4

* Gently mix in the dressing until it coats the potatoes well. Stir in bacon grease, Then stir in the eggs, green onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill, paprika, and bacon crumbles

Step 5

* Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.

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