Normally I hate potato salad. Fortunately for me, I was asked to take one to a family dinner so I searched for a recipe that sounded great to me and I found one, but I changed it to more my liking! It is amazing, but I warn you it is probably a bit high on the calorie count.
Potato Salad
1/2 lb of bacon
6 medium potatoes with skin
1 small onion, chopped
1 cupe chopped celery
1 cup chopped carrots
1 tsp celery seed
4 hard cooked eggs
2 eggs beaten
3/4 cup white sugar
1/2 cup milk
1/2 tsp salt
1/3 cup apple cider vinegar
1 tsp prepared yellow mustard
1 cup mayo
1 tsp cornstarch
3 tbsp butter
Place potatoes into pot and boil until pierced easily. Dice when finished.
Cook bacon to desired likeness and then crumble. Save the bacon grease.
Whisk together 2 eggs, sugar, cornstarch and salt in pan. Stir in vinegar, milk and mustard. Cook over medium heat stirring frequently, until thickened - about 10 minutes. Remove from heat, stir in butter. Refrigerate until cool, then stir in mayo.
Saute your vegetables in the bacon grease until desired doneness. I like them to have a bit of crunch left in them. Add potatoes into the pan with the vegetables for just a minute to help them get the bacon flavor as well. Put vegetables, potatoes and hard cooked eggs in a large bowl and toss. Gently fold in the dressing and then refrigerate until served.
