Nonny’s Potato Salad

Hey there! What goes along with hot dogs, watermelon, and lemonade for a summer picnic? Or maybe a barbecue? In my book, it’s potato salad. This was my grandma’s recipe, passed down to my mom, and now I love making it, too. This is more of a chunky potato salad, although you can cook the potatoes a little longer if you prefer it to be softer. Enjoy! Serves 7-8.

8 large white or russet potatoes, washed and cut into quarters (you can peel them if you prefer, but we don’t mind a little potato skin, plus much of it will fall off after the potatoes are cooked)

2 hard-boiled eggs, peeled and sliced

1 c. mayonnaise (if you like it creamier, feel free to add more)

1 1/2 Tbsp. mustard (regular is fine, or you can use honey mustard)

1 Tbsp. pickle relish

1 tsp. onion powder

2 tsp. dill weed

3-4 slices bacon, cooked and crumbled

Fresh or dried chives, to taste (optional)

Paprika to taste (optional)

Fill a large cooking pot with water and bring to a boil on high as you prepare the potatoes. Add the potatoes, and let boil for about ten minutes or till slightly soft—you want them to be soft enough to easily cut through with a sharp knife, but not falling apart. With a slotted spoon, remove the potatoes and place on a large cutting board. Let cool. Cut the potatoes into slices and add to a mixing bowl. Discard extra skins. Add sliced egg, pickle relish, mayonnaise, and mustard, and mix together gently. Add onion powder, dill weed, bacon, and chives, again mixing carefully. Refrigerate until ready to serve, when you can garnish with a little more crumbled bacon, fresh green chives, and a light sprinkle of paprika.