This recipe is based on my father’s. He makes the best potato salad I’d ever had. The trick here is bacon and eating it warm.
Ingredients
2 lbs baby red potatoes
1 red onion thinly sliced
1 cup diced celery
1 cup diced carrots
1 tbsp celery seed
3 slices bacon cut into 1/4 inch strips
1/2 cup mayonaisse
2 tbsp yellow mustard
salt to taste
pepper to taste
cayenne pepper to taste
Directions
Cut potatoes into 1/8ths. Add to a large pot over cold water. Bring to a boil and cook until potatoes are fork tender. Drain and cool.
Cook bacon over med heat for about 5 minutes stirring frequently.
Add vegetables and cook for about 6 minutes stirring frequently. For added texture reserve some of the vegetables.
Add any reserved vegetables and celery seed and cook for 1 minute.
Fold together all ingredients in a large bowl.
Eat immediately or refrigerate to let flavors meld for a few hours. I prefer to eat while still warm (thanks for the hint Dad).