Potato Salad
Potato salad made for the Best side dish at any BBQ or get-together this summer.
Ingredients
- 4-5 lg potatoes
- 6-7 eggs
- 1 cup bacon bits
- 1 tbsp chives
- ½ tbsp rosemary
- 2 tbsp garlic salt
- ½ tbsp parsley flakes
- ½ tbsp dill
- 2 tbsp onion flakes
- 1 cup shredded cheddar cheese
- to taste salt and pepper
- 1-2 cups mayonnaise
- 1 tsp smoked paprika
Instructions
- wash and cube potatoes into bite-sized pieces, I like the peels still on my potatoes but if you don't be sure to peel them also. boil the potatoes in salted water until a fork can pierce through them easily but not soft enough to mash.
- drain potatoes and set aside to cool completely.
- place eggs in a medium-sized pot and add water, just enough to cover the eggs and salt heavily. bring water to a full rolling boil and turn off the heat. let eggs sit in water for 10 minutes then drain and place in an ice water bath to cool.
- peel and slice the eggs into bite-sized pieces, in a large bowl.
- to the bowl add the cooled down pieces of potato, bacon bits, cheese, seasonings and mayonnaise.
- stir all ingredients together. make sure all the seasonings are well distributed and the potatoes become a but damaged but not mashed.
- use a clean fork to taste and add salt and pepper (remember to use a clean fork for every taste)
- transfer to a smaller bowl for serving and top with a sprinkle of smoked paprika for color
Notes
this recipe is best made the day before or early in the day so it can sit and allow all the flavors to meld together in the fridge.
allow eggs and potatoes to cool completely before making the salad or your mayo will melt and not have the right consistency.
play with different flavors and use spices you like.
bacon can be freshly fried bacon cut into pieces or bacon bits. use what you have.