- 8 red potatoes
- 1 red onion chopped
- 5 hardboiled eggs
- ¼ cup sweet relish or pickles (taste and add to your liking)
- 3 dill pickles, chopped
- Fresh Dill
- Fresh Parsley
- 4 Green onions, chopped
- Chopped Chives (optional)
- 4-5 slices of bacon, rendered, crispy (save the grease for later)
- 1 cup sliced black olives
- 4 stalks celery, chopped
- Paprika (to sprinkle)
- 1½ cups mayo
- 2 tsp yellow mustard (optional) I am not a fan of the mustard in my country potato salad
- Salt and Pepper to taste
- In a heavy stock pot, fill with salted water and boil all 8 potatoes until soft. Use a fork to poke the potatoes until it easily penetrates to the middle of the potato. Most people prefer the potato to be somewhat firm for the salad but I prefer it a little softer almost to the point of being able to mash them. It makes a world of a difference in the salad.
- Remove from heat and cool.
- Hardboil the eggs, remove from heat and cool. Once cool, remove shells from eggs and chop. Set aside. Panfry the bacon, render fat, until crispy. Set aside and let cool. Save bacon grease!
- In a large bowl, slice the potatoes into cubes (if you are using the caveman method and the potatoes are soft – be careful not to manhandle them and break them down). Sprinkle with salt and pepper.
- Use leftover bacon grease and slowly coat the potatoes. It gives the potatoes a little depth of flavor. Gently, so you do not break the potatoes into mash, begin to fold in ingredients. Fold in the mayonnaise, egg, pickles, relish, black olives, red onion, chopped celery, chopped bacon, green onion, and a few sprinkles of paprika. Taste and adjust ingredients, adding salt & pepper as necessary.
- Store in the fridge until you are ready to serve. Just before serving gently mix in fresh parsley and dill then sprinkle a little additional paprika over the top.
- I can’t stress this enough, taste your food throughout the process, you will be able to add and remove things to your liking.