The Problem with Potato Salad

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For me the problem with potato salads is eggs.  I simply don’t like eggs.  Believe me, I have tried to like eggs.  I want to like eggs.  I look at omelets on a menu and I think, boy that really sounds good.  But the problem is, no matter how much I try, I don’t like eggs.  So how can I make a potato salad that I can enjoy, since eggs are a critical ingredient?  I simply use fewer eggs than most and add bacon, the magic ingredient that makes everything taste better! 

My mom was was renowned for her potato salad always used a ratio of two eggs for every one potato in her salad and it was just too “eggy” for me.  I also don’t like a salad that is swimming in mayonnaise.  So over the years, I have developed my own “signature potato salad” that has become renowned in it’s own right.  The tricky part is trying to convey it to you as I don’t really have a recipe and have never measured the ingredients.  So please use this as a guideline and adjust the proportions to suit your own taste.

Nancy’s “Signature Potato Salad”

  • 6 russet potatoes ( this is one of the items of many a potato salad controversy, but I don’t like Yukon Golds for my salad, as I prefer that the potatoes breakdown slightly when mixed into the salad
  • 6 eggs
  • 1/2 lb. pepper bacon, diced, fried until crisp and set aside on paper towel to drain
  • 1 bunch green onion, white and green parts diced
  • Mayonnaise (don’t use Miracle Whip) – start with 1/2 cup
  • Dijon Mustard – start with 2 tablespoons
  • Salt & Pepper

Clean, quarter and boil potatoes until tender, approximately 15 minutes.  Drain and let cool.  Meanwhile boil eggs until hard-boiled, approximately 15 minutes as well.  Drain and let cool.

Peel potatoes, and cut into about 1/2 inch dice and put in extra large mixing bowl.  It is important to use a big bowl because the ingredients need to be thoroughly combined.  Peel and finely dice the hard boiled eggs and add to the potatoes.  It helps to have a egg slicer for this.  Stop after adding the first 4 eggs.  Mix with potatoes and decide if you want more egg, if so add one at a time.  I almost always end up with one extra egg because I decide I have enough at 5 eggs.  Add the diced green onion to the bowl.

Add the mayo and mustard.  Here is where you have to use your judgement and remember to always start with less than you think you need, because you can always add more, but you can’t take it away.  When you feel that the salad is adequately moist, mix in the bacon, salt and pepper to taste.  Now, add just a little bit more mayo because once the salad goes into the refrigerator, it will absorb some. 

If you refrigerate your salad prior to serving, mix again, taste re-season and add additional mayo and mustard if necessary.

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10 Responses to “The Problem with Potato Salad”

  1. Elaine from Cookware Help

    Looks so scrumptious! For a different twist on this favorite salad, I usually bake the potatoes instead of boiling. Also, I couldn’t resist adding stuff on it (which is a bad habit of mine) like pickles or apples. So delisssh! Your post makes me wanna make this tomorrow. Can’t wait!

  2. Kjell

    I’m so glad you posted this. I am just like you when it comes to potato salad. I like eggs, but not a ton in the salad. Also, too much mayo makes me barf. So, thanks for posting a great recipe. I’m excited to try!

  3. Melanie

    Perfect for today’s BBQ steak and zucchini. I’ll raise a toast to you Nancy for the recipe! Funny… I’ve never put eggs in my potato salad – until today *grin*. I made a slightly smaller amount since I had just four potatoes on hand – but it’s still terrific. Thanks! :o)

  4. admin

    That is the great thing about this “non-recipe”…it is all flexible. Glad it turned out for you!!

  5. Patty

    I love potato salad and I love eggs, but have you ever made a potato salad with everything that you normally do, except for the eggs? I made it that way and it was one of the best potato salads I have ever had! I cannot see any reason to add hard-boiled eggs.

  6. admin

    My husband loves the hardboiled eggs, so I will keep them in there for him, but your version sounds great as well.

  7. Mary Salvatore

    This sounds fabulous, Nancy! I love bacon. Bacon makes everything better! I never thought about putting it in my potato salad. I do like eggs….but, I agree that too many in potato salad is overwhelming. I’ve started using baked potatoes vs. boiled. It brings out the flavor of the potatoes better. In addition to the fact that it’s never mushy. I mix it when potatoes are still warm, so the mayo doesn’t just ‘coat’ the outside of the potatoes, but (as you said) they break down slightly when you mix it all together.

  8. Torrey

    This sounds great…I also hate eggs with a passion but wish I liked them…I will eat them on a bfast sandwich but only cooked over hard so there’s no runniness, and smothered in hot sauce and cheese so I can’t taste them (my husband thinks I’m insane I’ll eat something I hate so much). My husband loves eggs in a potato salad so I’ll try this for him!

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