It's 70 degrees in Portland and I have the day off. I'm grilling steaks later, with broccolini (grilled) and baked potatoes.
Oh, potatoes. I love potatoes and I love baked potatoes. But, given my choice, I'd eat potato salad every day.
Last week I had The Tribe over for a cook-out in the rain. Burgers, pork BBQ, potato salad and a lot of other stuff. The BBQ was wonderful, but the spud salad was awarded best in show.
<sigh> I love my Mom's potato salad. Savory bacon, crisp celery, hard cooked eggs, and the mouth feel of mayo. Heavenly.
It's evolved over the years, but the basic recipe is sound. I now use red potatoes, hard-cooked duck eggs and high quality bacon, but it's still the same pot salad my mom makes.
This is about the least precise recipe I use. I make potato salad by feel but--to the best of my recollection--this is the formula.
4 pounds red potatoes, scrubbed and cut into less-than bite sized pieces
1 pound bacon, cooked and chopped (minus two slices for the cook)
4 stalks celery, finely diced
4 hard cooked eggs, cut up with a hard-cooked-egg-cutter
1 pint (two cups) real mayonnaise (I use Hellman's/Best Foods)
Salt to taste
Place the potatoes in water to cover. Add 1 Tbsp salt. Cook until done -- preferably before the skins fall off.
Rinse under cold water, spread on a sheet tray to cool.*
Combine ingredients, mix thoroughly, and chill.
This potato salad is pure comfort food, entirely lacking in WOW factor (according to a culinarily sophisticated friend). But, damn, the kids and guys will love it.
Do not misunderstand me. I'm not looking for One Potato Salad To Rule Them All. What I do want is variety. WOW or comfort? Vanilla or not-vanilla? If asked to choose, I'd say YES. I'd like it all, thank you.
the potatoes is important as adding mayo to hot potatoes and not
cooling the finished salad properly is a germ incubator. No bueno.