i have ALWAYS LOVED potato salad, but i like mine a little on the sweeter side versus the”dilly” side. so, over the years, i have combined recipes and tips and come up with, what i think, is the BOMB DIGGIDY of potato salads!!!!
EVERY outdoor bbq/party/get together/ reunion, i am asked to PLEASE bring the potato salad…so i am gonna share MY potato salad recipe with y’all.
BUT before we get started there are a FEW things you need to know……there is NO exact measuring in this recipe…it’s mostly “BY TASTE”…so it’s BEST to add a LITTLE at a time instead of dumping a whole bunch in and hoping for the best….a rule my mom taught me years ago is: “it’s easier to add to then take out”. so with THAT in mind, here goes!!!!!
WENDI’S “GERMAN/AMERICAN” POTATO SALAD
5 LBS russet potatoes (peeled, cut in large cubes and boiled until ALMOST tender), drained and placed in a LARGE plastic bowl
apx 1/2 cup *salad dressing (miracle whip)
1 small “squirt” honey Dijon mustard
1/2 tsp apple cider vinegar
1/2 cup SWEET pickle relish
4 slices cooked and crumbled bacon*** RESERVE BACON DRIPPINGS (reserve apx 1 tsp of crumbled bacon for garnish)
1/2 med onion chopped
1-2 DILL pickles, chopped
**SAUTEE’ PICKLES AND ONIONS IN BACON DRIPPINGS, THEN POUR OVER POTATOES
3 boiled eggs, peeled and chopped (reserve 1 for garnish)
salt, pepper, paprika, garlic salt, season-all….ALL TO TASTE.
mix all ingredients in large plastic bowl. when “mixing”…..TOSS!!!!
DO NOT use your electric mixer!!!! it needs to be pieces…NOT mashed potato consistancy…..taste and add a little more salad dressing is needed…
place mixed potato salad in serving bowl and garnish with SLICED potato, crumbled bacon, and a dash of paprika, ENJOY!!!!!