Dockside Potato Salad
A family favorite, this creamy salad features crispy bacon and zesty pickles. It tastes even better made a day ahead and refrigerated, if you can keep the family from snatching forkfuls while it chills! (I recommend making a double batch.)
Serves: 4
Cook Time: 45 minutes (cook bacon and boil potatoes)
Assembly Time: 15 minutes
Refrigeration Time: 4 hours or overnight
5-6 medium red potatoes
¼ c. finely chopped onion (may substitute onion powder to taste, approx. ¼ tsp.)
¼ c. finely chopped celery (may substitute celery seed to taste, approx. ¼ tsp.)
1 medium dill pickle, finely chopped
2 Tbsp. dried parsley
6 strips bacon, cooked crisp and crumbled (or more to taste)
½ tsp. celery salt
¼ tsp. ground black pepper
1 ½ Tbsp. distilled white OR cider vinegar
¼ c. liquid vegetable oil
¾ c. mayonnaise
In a large pot, combine whole potatoes and enough cool water to cover by at least 1”. Add a generous pinch of Kosher salt to the water and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer and cook potatoes until the centers are easily pierced with a toothpick, 30-40 min. Chill completely in refrigerator.
Peel and cut chilled potatoes into thin bite-size pieces and place in a large bowl. Add onion (powder), celery (seed), pickle, parsley, and bacon. Sprinkle salt, pepper, vinegar, and oil over all. Gently stir until well mixed. Add mayonnaise and stir again until well distributed. Refrigerate several hours or overnight before serving.