My American Potato Salad recipe is a family favorite for picnics and parties. The added ingredient of peppers, gives a slight sweet taste that balances this creamy potato salad and pairs perfectly with any potluck entrée, making this our go-to side for any get-together
My absolute favorite summer side dish is American Potato Salad. I’ve been known to just buy it from the grocery store and eat it out of tub like I’m eating ice cream. It’s my guilty pleasure. One of my favorite reasons why I love it so much is the fact that I’ve never had the same potato salad recipe in my life.
When I was a kid I went to a graduation party for a friend of the family, and both his parents were chefs. The food was absolutely amazing, and what was even more amazing was the massive amounts of potato salad they had to offer. I saw three trays of different flavored potato salads. Naturally, I filled my plate with a heaping serving of each potato salad and squeezed a little bit of room for the main course.
This party is probably what started my love for potato salad because, before I had never had a different recipe. Each potato salad they offered was good in it’s own way. The main potato salad that pops up in my memory from that night is a blue cheese potato salad. I’ve never been able to recreate it, and believe me I’ve tried. It was so delicious and i’m so happy that I continue to have the memory of it.
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In a large pot boil potatoes until fork tender. In a medium pot pour cold water on 5 eggs. Bring eggs to a boil, then shut off and let eggs sit for 12 minutes. Drain eggs, and then add them to an ice bath to cool before peeling. Dice bacon (I found the easiest way to do this is by using 
Chop fresh veggies and add them to the bowl with the potatoes, cut up egg, and bacon.
Add two cups of Mayonnaise and salt and pepper to the bowl. Mix all ingredients together. Taste test and add more salt or pepper if desired.
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American Potato Salad
My American Potato Salad recipe is a family favorite for picnics and parties. The added ingredient of peppers, gives a slight sweet taste that balances this creamy potato salad and pairs perfectly with any potluck entrée, making this our go-to side for any get-together
Ingredients
- 2 lbs potates, cut in cubes leaving skin on
- 5 eggs hard boiled, chopped
- 1/2 pound bacon, crumbled
- 1 small onion, finely chopped
- 1 cup yellow pepper, chopped
- 2 cups mayonnaise
- salt and pepepr to taste
Instructions
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Leaving skins on; cut up potatoes and add to a large pot. Fill pot with salted water, and bring water to a boil. Cook potatoes 15 minutes so that potatoes are tender but still firm.
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Place eggs in a saucepan filled with cold water. Bring water to a boil, then remove pan from heat. Let eggs stand in hot water for 12 minutes. Remove eggs and transfer to an ice bath to cool.
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Cut bacon into little strips with kitchen sheers and add to a pan. fry bacon; set aside for later use.
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Add all the ingredients to a large bowl. Mix together and taste. Add extra salt and pepper if needed. Chill in the refrigerator for 1 hour before serving.
