This potato salad recipe is a favorite of my mother’s and I’m sure it will become one of your favorites, too! There’s something nostalgic about summertime food. Maybe it’s eating outside in the warm breeze with the smell of the grill, maybe it’s the longer days. Either way, this recipe brings me back, and I hope you’ll enjoy it just as much.
- 2 1/2 lbs red potatoes cleaned
- 1 cup mayonnaise
- 2 stalks celery chopped
- 1 small yellow onion chopped
- 4 pieces bacon chopped (optional)
- 2 tbsp vinegar white
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp ground basil
- 1 tsp kosher salt
Cut potatoes into 1-inch pieces and place in large pot. Fill pot with water until potatoes are covered and place over medium heat. Add kosher salt to water and potatoes.
Cook potatoes until tender and fork goes through easily. Be careful not to overcook, potatoes should still be slightly firm. Drain water from potatoes and set aside until cool.
Place bacon in skillet over medium heat until it is cooked through, about 5 minutes. Flip bacon half way through. Bacon is finished when crispy. When cooled, chop bacon into small pieces and set aside.
When potatoes are cooled, add in vinegar, chopped celery and chopped onion. Stir together.
In a small bowl, mix together mayonnaise, garlic powder, dried oregano, dried parsley and ground basil. Add mixture and chopped bacon to potatoes. Stir together until everything is combined.
Store potato salad in refrigerator until cold, about an hour.