Our son, Brenden called to say he was going to a Super Bowl party and wanted to bring a side dish to contribute to the buffet. Brenden knew instantly what he wanted to bring, his dad’s All-American Potato Salad!
He called his dad and asked for the recipe. While we didn’t have time to make this salad ourselves prior to Sunday, we typed up the recipe having all the confidence in Brenden’s culinary skills to be able to make this recipe without video instruction!
He sent us this picture of his potato salad, but he amped up the bacon quantity… instead of 6-8 strips of bacon, he chose to make it a pound! We’re always proud when our kids try out our recipes and have the guts to experiment with them on their own!
Go Brenden! He’s who we were cheering for on Super Bowl Sunday!
Here’s our Recipe:
All-American Potato Salad
(The perfect make-ahead picnic salad)
Make this salad a day ahead to let the flavors blend. Garnish with bacon, eggs and parsley before serving; always a big hit!
4 pounds large red potatoes, scrubbed
½ cup cider vinegar
3 tablespoons olive oil
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 ½ cups mayonnaise
1/3 cup milk
1 tablespoon Dijon mustard
3 large stalks celery, diced (about 1 ½ cups)
½ cup finely chopped red onion
2 tablespoons chopped parsley
8 slices crisp-cooked bacon, crumbled
4 hardboiled eggs, quartered
In a large pot, cover potatoes with cold water. Bring to a boil. Reduce heat to medium. Cook 25 to 30 minutes or until potatoes are tender when pierced with a sharp knife (being careful to not overcook as you’re not making mashed potatoes). Drain potatoes in colander.
Meanwhile, in large bowl, whisk vinegar, oil, salt and pepper until blended. When potatoes are cool enough to handle but still warm, cut into small chunks (about ¼ inch). We like to leave the red skin on the potato but if you prefer not to have skin in your salad, peel your potatoes while they are still warm. Add warm potatoes to vinegar mixture; gently stir to coat. Let cool to room temperature.
In a small bowl, whisk mayonnaise, milk and mustard until blended; pour over potatoes. Add celery, red onion and chopped parsley; gently stir to mix. Cover; refrigerate for at least 4 hours (overnight is best).
Before serving, garnish with crumbled bacon, egg quarters and parsley sprigs.
Yield: 12 servings.