This potato salad is unlike any other potato salad I have ever tasted before, and it’s always been a big hit with any crowd, so it’s often my go-to picnic, barbecue, or pot luck recipe.
I’ve had to modify it only slightly, replacing diced yellow onion with the dark green parts of scallions, which should only be added when serving, as they don’t have a very long shelf life and look a whole lot prettier that way, anyway.
Like most recipes in my family passed down from one generation to the next, I don’t know that this recipe has ever actually been written down. There were no measurements to go by. Instead, we always just added what looked right to them, stirred, tasted and adjusted as needed. This usually yielded significant results, though.
Potato SaladPrint Recipe
- 4 large or 6 medium russet potatoes
- 3 eggs, hard-boiled and diced
- 1/3 cup of dill pickle chips, diced
- 8 slices of hardwood smoked bacon
- 2-2 1/2 cups of low FODMAP mayonnaise
- 3 tablespoons of bacon grease
- 1/2 teaspoon of celery seed
- 1 teaspoon of parsley flakes
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 2-3 scallions (dark parts only), diced
- One day to 8 hours before making, boil potatoes whole in a large stockpot over medium-high to high heat. Do not remove the skins.
- Potatoes are cooked when a fork slides through the middle easily. Drain and allow to cool before refrigerating for at least 4 hours.
- Cook bacon in a large skillet over medium heat until well browned on both sides. Remove and set on paper towels to drain. Reserve 3 tablespoons of bacon grease.
- Peel cold potatoes, removing eyes and bad spots. Cut into 1-1 1/2-inch pieces. Add the potatoes to a large mixing bowl. Pour reserved bacon fat over potatoes and crumble bacon on top. Add remaining ingredients, except scallions.
- Using a large, sturdy spoon, stir until all ingredients are well distributed throughout your potatoes. Best if covered and refrigerated overnight.