Creamy Potato Salad
Ingredients
- 10 pounds yellow potatoes, cubed
- 18 boiled eggs, peeled
- 3 cups mayonnaise
- 4 green onions, chopped
- 12 bacon sliced, chopped
- 6 large dill pickles, chopped
- 2 Tbsp Kosher salt
- 1 Tbsp black pepper
- sprinkle of paprika is desired
Instructions
- In a large pot of salted water, boil potatoes until cooked through
- Drain potatoes and mash. Set aside to let cool
- When potatoes are cooled, add boiled eggs and mash eggs into potatoes
- Stir in mayonnaise, green onions, bacon and pickles
- Add salt and pepper and stir well.
- Cover and refrigerate 2 hours before serving.
- Garnish with paprika if desired
Notes
We don't peel the potatoes to make this salad, but if you prefer, you can peel them.
If the salad appears too dry, add additional mayonnaise a little at a time until desired creaminess is reached.