This is the way my Mom would make potato salad. I swear there are as many different variations of potato salads as there are people.
Potatoes – Mom loved Yukon Gold potatoes for her potato salad. So…that it is what I used.
Clean them with cold water, scrubbing the dirt off. Place in a large pot, with cold water and bring to boil. We add salt here (not a lot).
Once fork tender (I think I cooked them about 2 minutes too long. They were a little mushy). So depending on the size of the potatoes, this could take anywhere from 8 – 20 minutes.
Cool on a clean kitchen towel or paper towels. Peeling comes next. I have tried to do this with the potatoes already peeled…it doesn’t taste the same. Really.
While the potatoes are boiling, cook some bacon. I cook mine in the oven (place bacon strips on a cookie sheet covered in foil at 350 degrees for about 20-25 minutes).
So once the potatoes are peeled, and cooled a bit, slice and place in a large bowl. Add salt and pepper. Chop a bunch of green onions, add to the potatoes (reserve some for topping).
I consider this the secret…Beef Bouillon. You can leave this out, but it adds a subtle hint of flavor, and added moisture. Bring a cube with water to boil, and cool. Spoon over warm potatoes (about a 1/4 cup).
Then it is just vinegar and oil depending on taste. We have always liked it with more vinegar.
Add more vinegar than oil, but enough to stir in for flavor. It should be wet, like a dressing for a lettuce salad.
Add the chopped bacon (about 6 medium slices).
Forgot to take a plate picture. It was yummy. Nice memories for a Memorial Day weekend.