Classic old-style Potato Salad like grandma's ~ potatoes, hard boiled eggs, crispy bacon, blended with creamy real mayonnaise.
Course: Salad, Side Dish
Keyword: classic potato salad
Approximately 2 pounds Yukon potatoes or 5 medium russets
2eggs, hard boiled
1/2cuponion, finely chopped
1/3cupcelery, finely chopped
1 1/2cupsmayonnaiseHellman's recommended
1 1/2tablespoonsyellow mustard
Small sprinkle of salt(no more than 1/4 teaspoon))
3slicesbacon, cooked to crisp and crumbled OR 3 tablespoons of REAL Hormel bacon bits (crisped in the micro or skillet before adding)
paprika(small sprinkle for the top)
Cut the potatoes and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. Hard-boil two eggs.
Finely chop the onion and celery.
When the potatoes are tender, drain them into a colander and cool to room temp.
Dice the potatoes into bite-size pieces dropping into a large bowl, leaving several of the potatoes with the skins on
Cool and dice the hard-boiled eggs into the bowl. Fold in the Hellmann’s mayonnaise, dill, pepper, mustard, ground mustard and a small sprinkle of salt.
Place the bacon bits into a small bowl, cover with a paper towel and microwave them for 10-15 seconds until they’re crisp then add the bacon bits to the bowl, combining.
Vigorously blend the potato salad, giving it a good stir, allowing some of the potatoes to smash while others remain in their diced form. Taste and adjust salt if necessary. Garnish with dill or paprika. Refrigerate at least 1-2 hours before serving.