Here’s a summer classic straight from my family. You might prefer sweet pickles, but my mother always used dill. She used celery salt, I use actual celery. My aunt preferred green onions, I use red. And my uncle always added some crispy bits of bacon on top, as do I. It’s a dish that evolves with every generation.
Potato Salad
Serves 6–8
Place potatoes in a 4- to 6-quart pot; cover with water. Bring to a boil, cover, and simmer, stirring once or twice to ensure even cooking, until a thin-bladed paring knife or a metal cake tester inserted into the potato can be removed with no resistance (15 to 20 minutes).
Allow the potatoes to sit in the colander for a while to drain. They will continue to put off steam for a few minutes, and that’s water you don’t want in the dressing.
Layer warm potato cubes in medium bowl; sprinkle with vinegar, salt, and pepper as you go. Refrigerate while boiling the eggs and chopping the onion, celery, and dill pickle.
Mix in all remaining ingredients; refrigerate until ready to serve. You will probably need to adjust for salt and pepper after everything has been mixed together and fully chilled. A cold salad tastes less seasoned than a warm one, so don’t forget to taste and adjust before serving.
Top each serving with a bit of crumbled bacon.
Alternative: Warm French Potato Salad