This potato salad has been a tremendous hit a many a church dinner and family pot-luck in the 30+ years that I've been making it. It's a great salad to take along or to serve to company at home. I don't remember where the recipe oringally came from, but I've added my own touches over the years. You can add your favorite ingredients and make this your family's favorite, too. This is a wonderful make-ahead dish because it's actually better the next day. Hope y'all enjoy!
1Peel, wash and cut up potatoes. Place in a dutch oven and cover with water. Add about 1 tsp of salt to the water and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until tender. Drain well and blot with paper towels to remove as much moisture as possible. Refrigerate for at least 2 hours or overnight.
2Cook bacon until crisp, let cool to crumble. Remove thoroughly chilled potatoes from the refrigerator and add bacon and chopped onion. Reserve three of the hard-boiled eggs and set aside. Coarsely chop remaining eggs and add to potatoes, bacon and onions.
3In small bowl, whisk together mayonnaise, mustard, sugar, salt and pepper. When thoroughly mixed, add to potatoes and toss lightly to coat. Smooth out top with spoon. Slice remaining hard-boiled eggs and place on top. Sprinkle with paprika. Chill thoroughly for at least 2 hours or overnight. Serve cold.
4SPECIAL NOTE: You can adjust the amount of mayonnaise, mustard, sugar, salt and pepper. If you prefer a dryer salad, use the lesser amounts. You may also adjust the seasonings to your own tastes.
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