Y’all. Potato salad. It’s just good. There are a million ways to make it, and everyone swears by the recipe they know and love and grew up with, but that doesn’t mean one can’t veer away and try some variations.
Just don’t get it in a tub from the store. ~delicate shudder~
Despite the name, this potato salad isn’t baked. It just contains all the yummy goodness of delicious stuffed baked potatoes. I don’t throw any cheese in mine, but who’s to say you can’t? Broccoli it up, if you wanna. (Only, you know … don’t.)
- 6-8 medium potatoes
- 1/2 lb bacon
- 3 green onions, chopped
- 2 stalks celery, finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup mayonnaise (ish. Start with a little less and add if you need it.)
- 3/4 cup sour cream (same parenthetical as above.)
Peel potatoes, dice into 1 inch squares and boil until tender (about 15 minutes.) Drain and allow to cool a bit.
Meanwhile, cook the bacon (crisp!) and chop the veggies. Toss the veggies into a large bowl, add the salt and pepper, and then add the mayo and sour cream. When the bacon is done, chop or crumble into bits. Toss those into the bowl and pour in a little of the bacon grease, too. Just a little. Stir this mixture until well combined.
Pour in the potatoes. Gently toss/stir/fold (whatever) until all the potatoes are coated. Add more mayo and sour cream if needed. Taste and add more salt or pepper if needed.
Chill at least one hour, covered tightly.