Monday, August 8, 2011

Pete's Potato Salad

Three weeks ago, I flew off to Bangalore for work. I flew home a week ago and Pete left for Boston the day after I got back. Needless to say, I am looking forward to talking to Pete when it doesn't involve first figuring out what time it is where the other person is.

In honor of Pete coming home, I'm making one of his favorites. It is actually more of a recent favorite I've put together based on tips for some of my friends in my life.

Pete's Potato Salad
2-3 lbs of white and red new potatoes
1 or 2 celery stalk - diced
1 dill pickles (spicy garlic!) - diced
1/4 cup diced onion
1-2 Tablespoons white vinegar
4 slices of bacon, cooked, cooled and diced.
1 or 2 boiled eggs, diced
Kosher salt
Fresh ground pepper
1-2 Tablespoons Mustard
Mayo (~3/4 cup)

Clean and chop potatoes into large bite-sized pieces. Boil until fork tender. Drain. Add to a large bowl and toss with vinegar, Salt and Pepper. Cover the bowl and chill in your refrigerator for a few hours.

Once potatoes are cooled, add pickles, onion, celery, boiled egg, diced bacon. Hold a little of the bacon off to the side to sprinkle on top. In a separate bowl, mix the mustard, paprika and mayo. Add salt and pepper to taste. Fold into the potato mixture. Sprinkle remaining bacon on top.

Serve chilled.

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