Mom’s Classic Potato Salad
What you'll need
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3
Russet Potatoes
1/2
Red Onion
1
Celery Seed
1
Dried Parsley
6
Bacon
1 1/2
Mayonaise
1
Apple Cider Vinegar
1/4
Dill Pickle Relish
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Place potatoes in a large pot filled with water. Cook the potatoes on a rolling boil until they are fork tender. Drain the potatoes and let them cool.
1
While the potatoes cook, prepare the other ingredients. Mince 1/2 of a red onion, either by hand or in a mini food processor and set aside.
2
Dice 6 strips of bacon and cook in a skillet until crispy. Save 1 tbsp of bacon fat for the next step.
3
Pour the hot bacon fat over the minced red onion. It takes the edge off of the raw onion taste.
4
Peel the potatoes once they are cool enough to handle. Slice the potatoes into a very large bowl. Cut away any bad spots and discard.
5
After slicing, lightly season the potatoes with salt and stir them around.
6
Add the minced red onion to the potatoes.
7
Pour 1 tablespoon of apple cider vinegar over the onions. This helps them soften a little.
8
Add 1/4 cup of dill pickle relish
9
1 tablespoon of celery seed
10
And 1 tablespoon of dried parsley
11
And now the crispy bacon bits. Gently fold the ingredients together.
12
Cover with plastic wrap and put in the fridge over night.
13
The next day, uncover the potato salad and add mayonnaise. About 1 1/2 cups, but add in stages to get the right consistency.
14
Garnish with more dried parsley and a light sprinkling of paprika. Eat it up!
15
Serve with dry aged smoked ribs
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