It's one of those uncharacteristically hot San Francisco Fall afternoons. Which means it is the perfect time to make my favorite potato salad. It's the kind of potato salad that even the potato salad haters -- who characterize potato salad as a slimy mayo-drowned side dish of evil -- go back to for seconds.
Red Potato Salad Recipe
- 3 lb bag baby red potatoes
- 1 small Russet potato
- 2 eggs, hard boiled
- 4 pieces of bacon, crispy
- 1 bunch green onions, chopped
- 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- fresh ground pepper
Bring a large pot of water to boil for your potatoes, while hard boiling 2 eggs in a small sauce pan for 10 minutes and frying up your bacon. Clean red potatoes and quarter or chop into bite-size chunks. Peel Russet potato and chop into bite sized chunks. Boil potatoes until cooked through and soft, 15-25 minutes. Once potatoes are cooked through, drain off water and add potatoes to bowl.
Cool hard boiled eggs in an ice water bath, then remove shell and chop up and place in large bowl. Chop bacon into small chunks and also add to bowl. Clean green onions and chop up whites and light green portions and add to bowl. Add mayonnaise and mustard to bowl and gently combine all ingredients with a wooden spoon. Add freshly grown pepper to taste.
Serve warm or chill for an hour in the refrigerator before serving. Yields approximately 8 servings.