Our Favorite Potato Salad

This is our favorite potato salad recipe, and will soon be yours as well. It’s the potato salad that people who hate potato salad…love!

I know you must think that I am crazy for sharing our favorite potato salad in the middle of winter, but what can I say? I love potato salad, and will make it any time of year.

Okay, truth be told, I was going through the files on my computer and came across the photos that I took when I made it this past summer, and realized I had never actually shared the recipe.  But honestly, I really could eat potato salad any month of the year. It is funny, because when I was a kid I hated potato salad with every once of my being. Now as an adult, it is the first thing that goes on my plate at a barbecue or potluck. Funny how our tastes change.

The best potato salad I have ever had though, was from my neighbor in Alaska. Erain makes the best potato salad, and I never did get the recipe from her. I think about that dreadful mistake every single time I make potato salad now. “If only I had Erain’s recipe.” {sigh}

In any case, this is the potato salad that I make the majority of the time for my friends and family. It is simple and yummy – and even people who say they hate potato salad, seem to like it. That’s always a bonus!

To begin, wash and cut 3 pounds of red potatoes into 1 inch chunks. Place them in a pot and cover with enough water to go over them by an inch. Add in a half teaspoon of salt. Bring the potatoes to a boil, reduce the heat and cook until they are just fork tender, about 8-10 minutes.

While the potatoes are cooking, cook 6 slices of bacon until crispy. Pat with paper towels to remove the excess oil, and then cut the bacon into pieces. Set it aside for now.

Note: If you make this recipe with turkey (or beef) bacon to be biblically clean like I now do, you may need to add additional oil/fat as alternative bacons are very lean. See this recipe at Wholesome Skillet: How to Make Crispy Turkey Bacon

Once the potatoes are cooked, drain them in a colander and let them cool for about 20 minutes.

Grate 4 ounces of sharp cheddar cheese.

Very finely dice or mince 1/4 cup of onion. Place the onion in a mixing bowl along with 1/2 cup mayonnaise (olive oil based), 1/4 cup ranch dressing, 2 tablespoons of milk and a half teaspoon each of salt & pepper. Mix these all together.

Add in your cooled potatoes. Stir to coat.

Add in the diced bacon.

And add in your shredded cheese. Stir these all together.

Put the potato salad in a serving bowl and sprinkle with 1/2 teaspoon each of paprika and parsley. Cover with plastic wrap and chill in the fridge for an hour or up to overnight.

Enjoy this hallmark of summer…all year long!