Traditional Potato Salad

By Foodology Geek

Ingredients

3 ½ lbs potatoes (about 4 large potatoes, russet, yukon gol or red potatoes)
3 tbsp vinegar
1 cup mayonnaise
2 tsp mustard
2 to 3 stalks celery (finely diced)
cup onion (finely diced)
1 bunch green Onions (finely diced)
¼ cup fresh parsley (finely minced)
1 tsp celery seed
¼ tsp black pepper
1 tsp kosher salt (to taste)
6 slices bacon (cooked and crumbled)
4 hard boiled eggs (chopped)

Prep Time60mins
Cook Time1200mins
Servings12

Instructions

Place the potatoes in a large pot of water add a few teaspoons of vinegar.

Bring the potatoes to a boil. Add the eggs.

Reduce the temperature to a slow boil.

Continue to boil the potatoes until a toothpick can be inserted relatively easily. You want them tender but not falling apart.

Drain the potatoes and let them cool until you can handle them.

Peel the potatoes and cut them into a medium to large dice.

Place the diced potatoes into a large bowl and add two to three tablespoons of white vinegar to them, toss gently. It is best to do this when they are still warm.

Add the salt, pepper, and celery seed to the potatoes. Toss gently.

Add the onions, celery, mayonnaise, mustard, and diced eggs. Toss gently.