Classic Potato Salad
And just like that, Easter is upon us already. I feel like everyone says this all the time, but this year sure is flying by. I don’t suppose the years will stop flying by, though. “The years start coming and they don’t stop coming,” or so goes the fabulous and wholesome music of the late 90’s.
I can’t believe I’ve had a food blog for almost two years now and I’m just now posting a recipe for potato salad. What was I even thinking, holding off this long?! Potatoes are one of the world’s best foods. In my top five favorites for sure. Okay, top three, easily. So it’s no surprise that I love potato salad. For me it’s more of a summer BBQ type side, but a lot of people seem to love it for Easter too, so I figured sure why not. Why not post the recipe in late March and then people can make it whenever they want? I eat it year round and I bet lots of other people do too!
There is always a lot of controversy when recipe creators name recipes things like “The BEST _____________.” I’m not going to tell you that this is the best potato salad that you’ll ever eat. I’m sure you have some wonderful story about how your mother or grandmother makes the world’s best potato salad and you have a million memories about how great it is/was. But THIS potato salad is absolutely up there for me. A big reason behind that is that it’s definitely one of the more healthier potato salads I’ve ever eaten. This potato salad is, not surprisingly, completely free from soy since it’s made with avocado oil mayo instead of some of the sketchier (but sadly delicious) mayo options on the market. We don’t have time for that garbage, so we use real ingredients instead. Plus? My version of potato salad is studded with the world’s best ingredient…BACON. You pretty much can’t go wrong with bacon, ever. If you need to make this potato salad vegetarian friendly, it’s very simple to just omit the bacon. Plus side to doing that is you’ll be able to put this together a tiny bit quicker, too.
Potato salad doesn’t really have a home on our table on Easter Sunday (my mom is more of a scalloped potatoes kinda lady come Easter Sunday), but maybe it has a home on yours! If it does, go ahead and give this version a go!
Ingredients
Equipment
Method
- Sauté the bacon using your preferred method (Sauté mode on your Instant Pot, in a cast iron skillet over medium high heat on the stove, etc.) until browned, crispy, and cooked through. Use a slotted spoon to remove the bacon and place on a paper towel lined plate to drain. Set aside to let cool.
- While the bacon cooks, fill a stock pot with 2-3 inches of water and add 1 tbsp of distilled vinegar. Place a steamer insert in the pot and put the potato chunks into the steaming basket. Place the steamer on the stove and set the temperature to medium / medium high. Cover the pot. Steam the potatoes for 10-15 minutes or until fork tender. Remove the potatoes from heat and lay them out on a flat surface to let them dry and cool. See Note.
- When the potatoes have cooled completely, add them to a large bowl. Add in the bacon and the hardboiled eggs. Add 1 cup of mayo, spicy brown mustard, garlic powder, onion powder, fresh ground black pepper, sea salt to taste, and sliced green onions. Stir the salad until combined completely. If you want, add more mayo until you reach the consistency you desire. Taste and correct for salt if needed. Sprinkle a bit of smoked paprika over the salad for garnish if desired. Cover the salad and chill in the refrigerator for 2 hours or more. Store leftovers covered in the refrigerator for up to 5 days.
