I think if I had to, I could easily live off potato salad and bacon, for the rest of my life.  Nothing more.

I do have to be careful because Potato salad goes straight to my hips and thighs, but goodness, I can't help it, it's like a plate of joy that needs to be inhaled.

This Potato salad is pretty basic, the only thing that makes it different is the addition of crumbled bacon and some fresh chives.  You can use the bacon bits too but I don't like those, I call them fake bacon because they can't hold a candle to the real thing, but they do certainly work in a pinch.

Bacon and Chive Potato Salad

 

2 and 1/2 pound small red potatoes
1/2 cup cooked crumbled bacon
Fresh snipped chives
3/4 cup mayonnaise
Mustard to taste
1/2 teaspoon salt
1/4 teaspoon pepper

 

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into smaller chunks.

Add bacon and chives, mayonnaise, mustard, salt and pepper and stir well to combine. Some don't like broken up potatoes and mushy salad....I do, so when I stir I really am not looking to keep the potatoes in one piece.

If you are, then just mix the mayo, mustard, salt and pepper in a separate bowl before adding to the rest, then stir gently to combine.

Refrigerate until ready to serve.

Irish Potato Salad

I love potato salad, matter of fact, I could live off of it.

I don't like store bought that much, I will eat it, but I won't go out of my way to have it, I just prefer a good ol' homemade yummy salad.

Here's a different version for a creamier potato salad that has bacon in it too. Who can go wrong with bacon?

Irish Potato Salad

* 6 white potatoes
* 1 cup sour cream
* 1 cup mayonnaise
* 1 tablespoon green onion, minced
* 1 clove garlic, minced
* 3 strips bacon, cooked and crumbled
* salt and pepper to taste

Preparation:
Place peeled and sliced potatoes in a large pot and boil for 20 minutes, or until tender. While potatoes are boiling, cook bacon until crisp. Allow to cool slightly before crumbling.

When potatoes are cooked, drain and let sit for 5-10 minutes to cool. Once cooled, add in mayonnaise, sour cream, garlic, green onion, bacon, salt, and pepper.

My Potato Salad

I think potato salad is one of the most versatile dishes you can prepare and nearly everyone has at least one or two different ways of making it.

This is the way I prepare mine and it's my family's and friends favorite.

Sandra's Potato Salad

5 medium potatoes, peeled and quartered
2 eggs
Sweet Relish
1 green onions, finely sliced
Mustard
Mayonnaise - just enough to moisten the salad
Salt and pepper to taste

Fill a large pot halfway with water, add the potatoes and the eggs, season with a little bit of salt. Boil until the potatoes done, yet still firm, let cool. Strain the water out and transfer potatoes to a mixing bowl. Cut into small cubes.

Peel the eggs and dice them up finely, add to the potatoes. Add relish to taste, green onions, mustard (about a tablespoon, little more or less depending on your own preference). Add the mayonnaise and salt and pepper and stir until well combined and moistened. (Just add mayonnaise a little at a time and keep adding until you're happy with the consistency)

You can serve the salad immediately or chill first, I prefer to chill it for about 30 minutes to an hour. Serves 6.

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