The Best Old-fashioned Potato Salad

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1/2 lb bacon, cut into 1/2 inch pieces
• 3 lbs new potatoes (about 6 medium potatoes)
• 3 teaspoons salt
• 6 hard-boiled eggs, sliced
• 1/2 cup chopped scallion
• 1/2 cup chopped dill pickle
• 1 1/2 teaspoons celery seeds
• 1/4 teaspoon ground pepper
• 1 teaspoon garlic salt
• 1 cup mayonnaise
• 1/4 cup wine vinegar
• 1/4 cup hot water
• 3 tablespoons sugar
• 2 tablespoons dijon mustard
• ripe olives (optional)
• parsley (optional)

Recipe

• 1 in medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. remove to paper towels, reserve 1/2 cup drippings and set aside.
• 2 scrub potatoes and place in large saucepan. cover with water, add 2 teaspoons salt and bring to boil. lower heat and boil gently until tender when pierced with fork, about 25 minutes, depending on size.
• 3 drain, peel and cut into 1/2 inch cubes. place in large bowl; add eggs, scallions, pickles, celery seed, 1 teaspoon salt, pepper, garlic salt, mayonnaise and bacon. toss gently until combined. at this point, mixture may be refrigerated, covered, overnight.
• 4 in small saucepan, heat reserved 1/2 cup bacon drippings, vinegar, hot water, sugar and mustard. bring to boil, whisking constantly, and boil for 2 minutes. pour over salad; toss gently. serve warm or at room temperature.
• 5 if serving at room temperature, the salad may be refrigerated overnight. bring to room temperature 1 hour before serving.
• 6 garnish with eggs cut in to sliced or wedges, bacon, olives and parsley, if desired.