Ingredients

  • 1 batch herbed mayonnaise
  • 8 russet potatoes
  • Salt, to taste
  • 8 strips of bacon
  • 1/4 cup bread and butter pickles (I like spicy)
  • 1/2 a small white onion, diced
  • 1 tsp each: garlic powder, mustard powder, fresh cracked pepper

 

Instructions

  1. Make the mayo. Pro tip: make a double batch — just in case you feel like the salad needs more sauce, or to use to dip all the things.
  2. Cook the bacon. Highly suggest baking it in the oven. Lay bacon on a baking sheet lined with aluminum foil. Place baking sheet in a cold oven, then set to 425 degrees Fahrenheit. Bake for about 20 minutes, or until crisp.
  3. Prep the potatoes. Place in a large stock pot and cover with water. Add a few generous pinches of salt. Bring to a boil, and let cook for about 15 minutes, until easily pierced with a fork. Immediately place in an ice bath. When potatoes are cool enough to handle, use a butter knife to peel — the peels should come right off. Then, dice the potatoes into quarter inch cubes.
  4. Prep all other ingredients. Dice the onion, dice the pickles, crumble the bacon.
  5. Assemble. Add all ingredients to a large bowl. Stir to combine. Taste as you go — thinks it needs more salt? Go ahead. Think celery might be a nice addition? Do it. Easy to make this recipe meet your preferences.

Notes

  • This recipe can keep in the fridge up to a week. You may want to add more mayo as time goes on.
  • You can serve this cold or warm! Up to you.