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Lynn Morris classic potato salad uses simple ingredients and is simply delicious… for breakfast, lunch, dinner and a late night snack. I have truly done all that. Lynn Morris introduced this potato salad recipe to me 20+ years ago at her cafe, The Sweet Addition. Lynn has since retired from the business and sold it many years ago. But I can say that it has been tried, approved and enjoyed by many customers. The recipe will make a nice big batch to take to a potluck or a gathering.
Ingredients
4 lbs peeled & cut into bite size {1/2 – 3/4 inch} Russet potatoes
7 large hard broiled eggs cut into big chucks
10-14 cooked bacon strips, chopped and reserve some to sprinkle on top
. {baking bacon instructions click HERE}
1 cup mayonaise
1 cup chopped green onions/scallions
1 teaspoon Dijon mustard {not shown in pic}
1 tablespoon salt {add to cooking water}
salt & pepper to taste
Directions
Place the cut potatoes and 1 tablespoon of salt (do not skip this step) in a large pot with just enough cold water to cover them. Bring the water to a boil, then lower the heat to med/high and simmer for about 10-12 minutes, until the potatoes are tender and still hold their shape when pierced with a knife. Drain the potatoes in a colander and let it sit to cool for 20-30 minutes. Transfer the potatoes into a large bowl, cover and refrigerate until cold.
Assembling: Into the bowl with cold potatoes, add all the ingredients and toss, cover and refrigerate. Sprinkle with reserved chopped bacon pieces on top before serving.
This is a very forgiving salad, add more or less of any of the ingredients depending on how you like it.
enjoy!
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posted by: Kay
