Potato Salad

With the fourth of July coming soon in the United States, I wanted to post our families’ classic potato salad recipe. Perfect to bring to a covered dish get together. Just make sure to bring a bag of ice to immerse your serving dish into, to keep the salad cold for the duration of the party.

I will definitely be celebrating an extra day off , as my schedule at work has changed and I have been trying to rearrange and acclimate to this, so an extra day to get a little extra rest will be a welcome respite. I wouldn’t change it for the world though. I enjoy my job and that feeling of peace that comes with a purpose driven day. Anyway, I hope everyone has a wonderful week. Enjoy!

Potato Salad

Potato Salad
Potato Salad

6 baking potatoes

6 eggs

4 slices bacon

1 stalk celery, diced

½ small bell pepper, diced

½ medium onion (any variety) diced

1 ½ cup Miracle Whip

1 tbsp mustard (any variety)

heavy pepper to taste

½ tsp salt

1 tsp apple cider vinegar

Paprika for garnish

Boil potatoes whole for 20 minutes. In a separate pot boil eggs for 10 minutes. Cool potatoes down with ice bath. Cook bacon slices. In a large bowl combine the celery, bell pepper, onion, miracle whip, mustard, pepper, salt, apple cider vinegar. Peel and cut potatoes into one inch cubes and add to bowl. Cut eggs into ½ inch cubes and add to bowl. Crumble bacon on top. Gently fold all ingredients together so that potatoes and eggs don’t break apart too much. Garnish top with paprika.


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