Potato Salad with Bacon
Potato Salad is a summertime classic. There are many different varieties but this one is absolutely one of the best I've ever tasted! Chopped up bits of crisp bacon and roasted garlic will have your taste buds smiling!
Servings 20 people
- 5 Pounds Redskin potatoes
- 9 Hard boiled eggs ,6 peeled and diced plus 3 peeled and sliced for top
- 9 slices Thick cut bacon ,cooked and chopped
- 1 1/4 Cups Mayonaise
- 5 Tablespoons Apple cider vinegar
- 2-3 Tablespoons Dijon mustard
- 8-9 Scallions ,chopped
- 2 Heads of garlic ,Roasted
Fill a large pot with water, add potatoes and boil for 20-30 minutes (depending on size of potatoes) or until they can be easily pierced with a fork. Drain water and cool to room temperature then place in refrigerator to chill overnight (or at least 3-4 hours).
Preheat oven to 375 degrees F. Cut tops off the heads of garlic. Place on a square of tin foil. Drizzle top with olive oil and add salt and pepper to taste. Rap garlic in foil and bake for 20-25 minutes or until cloves begin to pop up and are soft. Set aside to cool.
In a large mixing bowl place potatoes cut into bite sized pieces and toss with the apple cider vinegar.
Add diced eggs, bacon (reserving 2-3 Tbs for top) and scallions (reserving 2-3 Tbs. for top). Set aside.
In a small bowl mix mayonnaise and mustard. squeeze cloves of roasted garlic out of head and mash into the mayonnaise/mustard mixture.
Mix mayonnaise mixture into potatoes and mix well.
Place in a serving bowl and top with sliced eggs, extra scallions and bacon bits.
Place in refrigerator until ready to serve.
Calories: 281kcal | Carbohydrates: 19g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 262mg | Potassium: 597mg | Fiber: 2g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg