My simple potato salad.
Potato cubed, I did about 3 pounds.
Eggs, hard boiled. Think I put in about 6. (lost count after a few were shnacks)
Bacon.
Onion, diced or smaller
Pickles diced or smaller.
Celery diced or smaller. (mine expired, so ran out to get more)
Mayo, maybe about cup and half.
Mustard, about a tablespoon
Onion and garlic powder
Salt and pepper.
Bacon Chop up, put on parchment lined baking sheet. Put in COLD oven and turn on to 400°. Bake until disired crispyness. (P. S. This is how I do ALL my bacon whether it be for breakfast or BLTs). Boil potatoes until done, do not over boil (otherwise you'll have mashed potato salad). Boil eggs.
While everything was cooking and baking, I minced (diced) up onions, pickles and celery (if mine hadn't expired)
Cool everything down and assemble. Place in refrigerator until chill. I made mine a day ahead of when I needed it.
No I didn't use all the pickle and onion shown. The leftovers are for later in the week. (or to go with the rest of the hard boiled eggs shnacks🤣).
Making a great potato salad is all about balancing textures and flavors, and this easy recipe nails it with simple ingredients I always have on hand. One tip I’ve learned is to be very careful not to overcook the potatoes. Boiling them just until tender keeps the salad pieces intact, rather than turning everything into a mushy bowl. Using about 3 pounds of cubed potatoes is perfect for a good-sized batch. I also love baking bacon in the oven on parchment paper starting from a cold oven set to 400°F. This way, every piece comes out evenly crispy without the mess of frying. Hard-boiling eggs to add richness is a classic move, and if you’re anything like me, you might snack on a few along the way! Dicing onion, pickles, and celery adds a nice crunch and a bit of tang. When my celery was expired, I found that fresh celery really makes a difference in texture, so I made a quick run to get some more. Mayo paired with mustard gives the salad a creamy base with a slight kick, while onion and garlic powder flavor it subtly without overpowering. I like to prepare everything in advance and chill the salad overnight. This makes all the flavors meld beautifully, and it’s ready to serve whenever you need it. Plus, having leftovers of diced pickles and onions allows me to whip up quick snacks or even spice up other meals throughout the week. Overall, this potato salad is a reliable, crowd-pleasing dish with a homemade touch that’s easy to customize based on what you have in your kitchen. Give it a try for your next picnic or family dinner—simple ingredients, minimal effort, and delicious results!
