Perfect Potato Salad
from thepioneerwoman.com
Ingredients
- 5 lb. russet potatoes (about 8 medium potatoes)
- 1 1/2 c. real mayonnaise (NOT Miracle Whip), plus more as needed
- 4 tbsp. mustard (yellow, dijon, or a mixture of both), plus more as needed
- 5 green onions, sliced up to the darkest green part
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper
- 1/2 tsp. paprika (optional)
- 8 small sweet pickles, chopped (may use dill if that's more up your alley)
- 4 hard-boiled eggs, roughly chopped
- 4 slices bacon, fried and crumbled
Directions
- 1
Cut the potatoes in halves or thirds, then boil until fork tender. Drain. Mash the potatoes or run them through a ricer or food mill to make them extra fluffy.
- 2
In a large bowl, fold the potatoes together with the mayonnaise, mustard, green onion, salt, pepper, and other seasonings you like, such as paprika. Fold in the pickles, eggs, and bacon, then taste for seasonings, adding more salt, mustard, or mayonnaise as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.