My mother makes the most amazing potato salad in the world. I mean, seriously. Because of this, I have never even attempted to make her potato salad. Instead, I have tried a million different ways to make it. This one is adapted from Noni’s Potato Salad in my favorite cookbook, “Cookery N’Orleans Style” by Chiqui Pumilia Collier.
Chiqui is a friend of Charlotte Clifford, one of my mother’s dearest friends (also a dear friend of mine and a grandfriend to my children.) We ALL have her cookbook … and mine is falling apart. When my daughter started cooking, she wanted one, too, so I managed to find one on EBay and give it to her for Christmas or a birthday or something.
- 2 cups Hellman’s Mayonnaise (don’t even think about using any other kind. Unless you live west of the Mississippi, in which case you are only allowed to use Best Foods Mayonnaise.)
- 2 Tablespoons dill pickle relish
- 1 medium onion, finely chopped
- 1/2 cup sour cream
- 1/4 cup of your favorite vinegar (I switch it up … Champagne Vinegar, Orange Blossom Vinegar … whatevs.)
- 1/4 cup yellow mustard
- 1 package of bacon
- 10 eggs
- 5 large potatoes
Peel and cube the potatoes. Boil them in salted water until they are fork-tender. While the potatoes are boiling, cook the bacon. I do mine in the oven at 350° in a 9×13 pyrex dish … less messy, and you’re only going to chop it all up, anyway, right?
Measure out the mayo, relish, sour cream, vinegar, and mustard into a large mixing bowl. I mean, like, big. Hugical.
When the potatoes are cooked drain them and let them cool in the strainer for a while. Check the bacon. If it’s crisp (or almost crisp) pull it out of the oven and drain the bacon grease into a small saucepan. Turn off the oven and stick the bacon back in there to finish crisping.
Add the onions to the saucepan and cook them in the bacon grease over a medium high heat until translucent. Add them to the stuff in the bowl.
Take the bacon out of the oven and chop it into bits. Add the bits to the mixture in the bowl, then add the potatoes. Fold everything together until it is super well combined. Scoop out a tiny bowl to eat while it’s warm, then stick the rest in the fridge to chill for several hours.