If you’re from the South potato salad goes with every backyard BBQ. This is also a salad that can taste too mustardy, if that is a word or too bland. My sister-n-law has mastered this recipe and I am well on my way. I still don’t cut my celery small enough to her likings, but the flavor is still out of this world. It’s the bacon and miracle whip – not mayonnaise. Remember we also don’t cook small, so this can feed 15-20 people.
- 5 pound russet potatoes
- 1 dozen boiled eggs
- 2 pounds bacon
- 1 small jar of diced pimentos
- 3 stalks of celery
- 1 small onion
- 1 cup diced pickles
- salt and pepper to taste
- 3/4 + jar of a 30 ounce miracle whip jar
- 1/2 teaspoon mustard
- Peel and cut potatoes into cubes, boil till tender. Remove and drain from heat to cool. Debbie boils whole potatoes, lets cool, then peels and cubes. Both ways work. The main thing when mixing up the salad is your potatoes need to be cold, so it doesn’t turn to mashed potatoes.
- Boil eggs and peel set aside
- Wash and cut up “small” the celery
- Cut up onions and pickles (food processor or hand chopper)
- Fry bacon till crispy set aside
- When someone says salt and pepper to taste ugh- how do you know? I add in 1/2 teaspoon of pepper and 1/2 teaspoon of salt.
- In large mixing bowl add potatoes, celery, onion, pickles, pimentos, salt and pepper, and miracle whip
- Mix well. This is the tricky part, the miracle whip. We have always “eyeballed” this ingredient. You add in the miracle whip and mix till salad is creamy.
- Cut up eggs. I place a peeled boiled egg in a coffee cup and cut up with a knife by moving the knife back and forth across egg in the cup. Works great, less mess. Or break out the chopper.
- Crumble bacon
- Add egg and bacon into potato salad and mix well
- Taste it – may need to add in more salt and pepper.