best potato salad ever



Like with most cooking, amazing dishes are about quality ingredients and proper ratios.  There’s nothing earth shattering in this recipe, but the ratio of ingredients make this the best potato salad I’ve ever tasted, and being from the Midwest, I’ve tasted a lot of potato salad.  Note: Best to make on a day when you can open all your windows.  Cooking a pound of bacon gets pretty smoky.

Makes about 4-5 pints        Takes about 2 hours (2 1/2 if your knife skills aren’t great because there’s a lot of chopping)

3 lbs small yukon golds, wash and quarter
3 whole eggs, dice after cooking
1 lb bacon (very thick cut)  medium chop
3 cups mayo
1/3 cup dijon mustard
1/3 cup dill pickle juice
1/3 cup finely chopped dill pickles
1 small red onioin, finely diced
3 Tbs chopped parsley
3 Tbs drained capers
1 bunch sliced scallions (green onions)
3/4 bunch dill (roughly 4 Tbs), finely chopped
1 lemon juiced (roughly 2 Tbs), more is better than less
2 Tbs olive oil
salt & pepper (season after combining everything to taste)

Put potatoes and eggs in a large pot of cold salted water and bring to a simmer.  Fry all bacon off until quite crisp, cool, and chop medium fine.  Simmer potatoes and eggs for 9 minutes and take eggs out with a slotted spoon and continue simmering potatoes for 6 minutes (or until easily pokeable with a fork), drain and cool.  Combine everything in a large bowl.  Season to taste.


One thought on “best potato salad ever

  1. I made this. I really did. And it was so good I accidentally ate all of it all at once. And now I want to die. But it was so delicious that I’ve accepted death, does that make sense? Basically, this is the best recipe of all time and now I don’t have a reason to live.

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