It is barbecue season! Potato salad is pretty much a staple this time of year, but I missed out on it for the first twenty-some years of my life. Why? Mayonnaise-based salads generally weird me out. They generally look mushy and pretty gross. You are also taking a big chance when you eat them, because some deranged person may have used Miracle Whip, i.e., the Devil’s condiment, in the salad. [I obviously have strong opinions about mayonnaise.] Anyway. I did not try any potato salad until I was probably in my mid-twenties. Little did I know, my mom and grandmother make the world’s best potato salad. I have been spending the last few years eating as much of this stuff as I can to make up for lost time.
The Only Potato Salad I Will Eat
As always, quantities are an estimate. Adjust to your taste.
- 6 large Russet potatoes, peeled and cubed
- 2 Tbsp bacon grease (If you skip this, I can’t even.)
- 2 Tbsp. white vinegar
- 2-3 hard boiled eggs
- 1/2 cup chopped celery
- 3 Tbsp finely chopped green onions
- Enough mayonnaise to make everything stick together (I used lite mayo and add spoonfuls until I like the consistency
Boil potatoes until tender. Drain, then add to a bowl. Pour bacon grease and white vinegar over the potatoes and season with salt and pepper (and a dash of garlic powder if you’re feeling wild). Let sit for a few minutes (at least 10). Add remaining ingredients, folding in mayonnaise until you like the consistency. Season more if necessary.
Fun fact: this is delightful while it is still warm.