Jeff's Bacon and Egg Potato Salad
Ann Looper
Greg and I beg Jeff to make this whenever he’s in town and he always obliges. It has more flavor than most potato salads.
ingredients
- 5 Pounds White or Red Potatoes
- 1 Cup Red Wine Vinegar (more to taste)
- 1 Large Sweet Onion, Diced
- 1 Dozen Eggs, Hard Boiled, Peeled, Diced
- 1 1/2 to 2 Cups Mayonnaise (to taste)
- Salt and Pepper (to taste)
- 1 Pound Bacon, Cut into 1" pieces, Cooked
- “Anything else you think might taste good!”
directions
- 1
Set large pot of salted water on stove to boil. Wash and rough cut the potatoes. No need to peel. When water starts boiling, add potatoes and cook until slightly tender. Drain well and place in bowl. Sprinkle liberally with vinegar while potatoes are still hot. The longer the potatoes are allowed to cool, the chunkier the salad will be.
- 2
Combine onion, eggs, mayonnaise, salt, and pepper. Combine with potatoes and mix with a potato masher. Mash to preferred consistency.
- 3
Just before serving, sprinkle bacon pieces on top.
Source: Jeff Pryor
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