Potato Salad

Prep time: 15 minutes || Cook time: 30 minutes || Serving: 8 || Rating 10/10

Ingredients

• 6 yukon Gold Potatoes (or white or yellow), chopped
• 1/2 pounds of bacon (optional)
• 8 green onions, diced
• 2 stalk of celery, diced
• 4-5 hard boiled eggs, chopped
• 2 apples, chopped (optional)
• Salt and pepper

For the dressing

• 1/2 cup of mayonnaise
• 1/4 cup Dijon mustard
• 3 tablespoons apple cider vinegar
• 2 tablespoons reserved bacon fat (optional)
• 4 dill pickles, chopped (or 2 tablespoons dill relish)
• bunch of fresh dill, diced

Instructions

1. At the same time, cook the following ingredients until they are ready.
   1. Put potatoes in a large pot and cover with cold water. Add salt and bring to a simmer. Cook until the potatoes are tender, about 5-8 minutes (careful not to overcook, unless you want mashed potato salad). Drain the water and put aside. If using bacon fat, toss the potatoes in the fat now.
   2. Bake the bacon on a rack in the oven at 400F until it is golden and crispy. Drain the bacon fat, reserving a few tablespoons for the dressing. Chopp the bacon into pieces.
   3. Put the eggs in a pot and cover them with cool water by 1 inch. Cover the pot with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 6 – 7 minutes over medium-high heat. Drain the water, and replace with cold water. Peel the eggshells and chop the eggs.
2. In a bowl, whisk all the ingredients, except the optional bacon fat, for the dressing together.
3. Mix in the potatoes, bacon, eggs, celery, apples, and green onions in a large salad bowl. Add the dressing and season with salt and pepper. Toss well.
4. Adjust seasoning to taste.

Refrigerate for at least 1-2 hours.

Serve cold.