This potato salad will be our contribution to the Memorial Day barbecue at the Walls residence in Spring Lake this weekend. It’s a favorite compliment to a grilling session at our house and one that has evolved over time, blending the ingredients that mom always tossed into a potato salad and adding a few of my own over the years. It’s easy to prepare and, I think it makes for a declious side.
Bacon & Egg Potato Salad
Ingredients: 6 medium red-skinned potatoes; 1/2 cup diced onion; 3/4 cup diced celery; 1 medium dill pickle, chopped; 1/3 cup fresh Italian parsley, chopped; 5 hard-boiled eggs, chopped; 6 strips good bacon, cooked crisp and crumbled; 1 to 1/4 cups mayonnaise; 1/4 cup canola oil; 2 teaspoons apple cider or rice vinegar; salt and pepper to taste.
Directions: cook the potatoes in their jackets in a covered saucepan of boiling salted water until tender but not mushy (about 20 minutes). Cool completely and chill in the refrigerator. Peel and cut into bite-size pieces and place in a large bowl. Add the onion, celery, pickle, parsley,bacon, eggs and oil. Gently mix the ingredients with a wooden spoon. Add the mayonnaise and turn til well moistened. Cover and refrigerate for several hours before serving.