Ingredients

The following ingredients have 5 Servings
  • 5 pounds clean skinned potatoes
  • 8 slices bacon, Reserve 1-2 tablespoons Bacon grease after cooking.
  • 6 eggs, hard boiled
  • 1 1/2 cup chopped celery
  • 1 cup chopped or grated carrot
  • 3/4 cup diced onion
  • 2 tablespoons chopped parsley, fresh
  • 1 tablespoon chopped dill, fresh
  • 1 tablespoon celery seed
  • 1 tablespoon Black Pepper
  • 2 tablespoons salt, divided
  • 1½-2 cups mayonnaise

Instruction

  • Wash potatoes. Add them to a large pot and cover with cold water. Add 1 Tbsp. salt. Cook over high heat until boiling, then turn down to a fast simmer. Cook until tender but not mushy, about 20 minutes, depending on the size of the potatoes. Or make Instant pot boiled potatoes. Drain potatoes, place them in a bowl to cool. Once they are about room temperature, place them in the refrigerator to cool completely.
  • Meanwhile, preheat oven to 375°F. Place the bacon in a single layer on broiler pan. Bake for 25 minutes until nice and crispy. Or make air fryer bacon. Allow to cool. Once cool, cut or crumble bacon into bits. Reserve 1-2 tablespoons of the bacon grease to add to the mayonnaise.
  • Place eggs in a small saucepan. Cover them with cold water and then cover with lid. Bring to a boil over high heat. When they come to a boil, immediately remove them from heat and allow them to sit covered for 10 minutes for large eggs. After 10 minutes, without draining them, add cold water until the pan has only cold water in it. Let them sit in the cold water until cool enough to peel.
  • Peel eggs. Chop eggs into bite sized pieces, leaving a couple to cut in wedges for garnish.
  • While the potatoes, bacon and eggs are cooking, I cut up my vegetables and herbs. This can all be done the day before you need to serve the salad. Just put the cut veggies and herbs in a storage container and refrigerate until you are ready to put it together.
  • Once everything cool, assemble the salad. Mix the bacon grease with the mayonnaise. (Start with 1 1/2 cups of mayonnaise and add more if you like it wetter.) Place all of the ingredients except eggs in a very large bowl. Mix thoroughly. Adjust spices to taste.
  • Add eggs. Lightly toss in chopped eggs.
  • Garnish with eggs wedges and chopped fresh parsley.
  • Feeds a large crowd! 25-35 people, at least. Great for leftovers for about 3-4 days.