Old-Fashioned Potato Salad

Serves 4

Recipe contributed by Dieter King, Ontario, Canada


1/4 pound bacon, cut into 1/2 – inch pieces

4 to 5 medium new potatoes

1/2 teaspoon salt

3 hard-boiled eggs, sliced

1/3 cup scallions, chopped (including green tops)

1/2 cup dill pickles, chopped

3/4 teaspoon celery seed

1/4 teaspoon fresh ground pepper

1/2 teaspoon garlic salt

2/3 cup mayonnaise

3 tablespoons white wine vinegar

2 tablespoons hot water

2 tablespoons sugar

2 tablespoons Dijon mustard

Optional Garnishes:

Hard-boiled eggs, sliced or in wedges

Bacon, diced and cooked

Ripe olives



In a medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels; reserve 1/4-cup drippings and set aside.

Scrub potatoes and place in a large saucepan. Cover with water, add 1/2 teaspoon salt and bring to a boil. Lower heat and boil gently until tender when pierced with a fork, about 25 minutes, depending on their size. Drain and cut into 1/2-inch cubes. Place in a large bowl; add eggs, scallions, pickles, celery seed, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point the mixture may be refrigerated, covered overnight.

In a small saucepan heat reserved 1/4-cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to a boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.

Garnish with eggs cut into slices or wedges, bacon, olives and parsley.

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