How to Make Awesome Potato Salad

Potato salad, macaroni salad and cole slaw are classic summertime meal sides.

Potato salad is an American staple that no barbeque would be complete without. The traditional way to make potato salad is with russet potatoes, mayonnaise, vinegar, sugar, celery, onion and egg. While this classic concoction is tasty as-is, a few alterations and additional ingredients really turn up the volume on this popular summertime side. Take a basic potato salad recipe from ordinary to awesome with some simple instructions.

Things You'll Need

• 1 1/4 lbs. red-skinned potatoes, washed and cubed
• 3 strips of bacon
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/4 cup red onion, diced
• 1/4 cup extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 2 tbsp. mayonnaise
• 1/2 cup shredded Colby Jack cheese
• 1 hard-boiled egg, shelled and chopped
• 1 tsp. sugar
• Salt and pepper to taste
• Large pot
• Strainer
• Skillet
• Small bowl
• Large bowl
• Mixing Spoon
• Plate
• Paper towel
• Plastic wrap

Instructions

1. Place the potatoes in a large pot and cover with cold water. Lightly salt the water, cover and bring to a boil. Turn heat to medium-high and gently boil potatoes for 8 to 10 minutes or until just tender. Be careful not to overcook potatoes. Drain and set aside.

2. While potatoes are cooking, fry the bacon over medium heat in a skillet until crispy, about 10 minutes. Drain on a plate lined with paper towel and crumble or chop.

3. Whisk together the olive oil, mustard, vinegar, mayonnaise, sugar, salt and pepper in a small bowl.

4. Combine potatoes, pepper, celery, onion, bacon, egg and cheese in a large bowl.

5. Pour the dressing mixture over the potato mixture, stirring well to incorporate ingredients.

6. Cover and refrigerate at least one hour before serving.

Tips & Warnings

• Scrub the potatoes thoroughly and leave the skins on for added texture and flavor.

• Add a tsp. of minced garlic to the boiling potatoes and add a tsp. of dried dill to the dressing mixture for a zesty flavor boost.

• Puree chilled potato salad in a blender or food processor for a cold, thick and creamy gazpacho-style soup dish.

• Try using a blend of red, blue, Yukon gold and sweet potatoes for variety in the salad's look, texture and taste.

• If potato salad seems too dry, add a tsp. of half and half to the bowl and mix well.

References

• Cooks: Classic Potato Salad
• Food Network: Red Potato Salad with Bacon; Paula Deen