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I started with a recipe from my mom but I've done some tweaking to make it my own. I made some this morning and had it for lunch and OMG it's soooooo gooood!
1. Cut up some potatoes into bite-sized pieces, toss them with olive oil/salt/pepper, and roast them in the oven. I like to use enough to cover the bottom of a 9X13 pan.
2. Hard boil half a dozen eggs. When they're cooled, cut them up into bite sized pieces.
3. Dice up and then fry up about a half a pound of bacon (or a whole pound if you're hormonal and craving bacon). Make sure it's nice and crispy.
4. Cut an onion into bite-sized pieces. If it's a sweet onion, you can just use it raw, but if it's not, then soften it just a bit in the bacon fat from the bacon you just cooked.
5. Cut up about 4 or 5 pickle spears into bite sized pieces.
6. Put everything in a big bowl together. Add some yellow mustard and some mayo (don't be afraid to use plenty of mayo, the potatoes will absorb it) and a little bit of brine from the pickle jar to make it come together. Add salt and pepper if needed.
I like to use red potatoes, they roast up nicely and don't need peeling, but russets work fine too.
I came up with the roasting thing because I can never get them cooked quite right when I boil them. Either they're too mushy and it turns to mashed potatoes, or they're half raw and crunchy (GROSS). My mom can boil them perfectly, but I just can't. With roasting, they get a bit of a crispy exterior while the inside is still nice and soft, plus the olive oil/salt/pepper adds a slightly different flavor.
I can never get them cooked quite right when I boil them. Either they're too mushy and it turns to mashed potatoes, or they're half raw and crunchy (GROSS).
Not sure if you have tried this but when I make my potato salad, I boil the potatoes whole...about 20-25 minutes...fork test. I try to buy just the right sized taters, so that they all cook evenly. I also rotate them a few times while cooking so that they cook evenly. HTH! PS. I put eggs and mustard in mine too....yum!