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thehungryhungryhiker

Classic Potato Salad

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Prep Time 15 minutes
Cook Time 30 minutes
Cooling / Chilling Time 4 hours
Total Time 4 hours 45 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 strips bacon, cut into lardons check labels for Whole30
  • 2 + ½ lbs Yukon gold potatoes scrubbed and cut into ~1" chunks
  • 1 tbsp distilled white vinegar
  • 5 eggs, hardboiled peeled and cut into ~1" chunks
  • 1 - 1 + ½ cups avocado oil mayo check labels for Whole30, I use Sir Kensingston's
  • 2 tbsp spicy brown mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp fresh ground black pepper
  • sea salt to taste
  • ½ bunch green onions, both green and white parts sliced
  • smoked paprika for garnish, if desired

Equipment

  • Stock pot with steamer insert and lid

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

I prefer leaving the skins on the potatoes since that is the most nutritious part of a potato. However, if you do not like to eat the skins, you should be able to peel the skins off relatively easily after the potatoes have been steamed. When they are cool enough to handle, gently peel the skins off and discard.