Potato Salad
Homero Gonzalez
12
30 minutes
15 minutes
476
American
Sides
This creamy potato salad has always delivered. Now with some hot sauce, it smacks harder than ever!
Ingredients
5 pounds red potatoes
6 eggs, hard boiled
1 bell pepper (red, yellow, or orange), diced
1 medium onion (red or yellow), diced fine
3-4 celery stalks, diced
1 pound bacon, thick cut, cooked crisp
1-2 cups mayonnaise
1 tbsp deli, dijon, or whole grain mustard
salt & pepper, to taste
1 tsp MSG (optional, but recommended)
½ cup of Harmacy Hot Sauce (Ava Masala, Brimstone, Chi-Chee, Gherkin Around, or Smoke Signal recommended)
Directions
Cut potatoes in quarters and set to boil for 10 - 15 minutes until cooked through but still firm.
While the potatoes are boiling, hard boil eggs to your liking. Peel and set aside.
While potatoes are boiling and eggs are cooking set bacon to cook until crispy. I prefer to bake at 425F for 20-25 minutes. Allow to cool and cut up into small fingernail size pieces and set aside.
Combine all ingredients except for potatoes in a large bowl and mix thoroughly.
When potatoes are done give them a rough chop and combine with rest of ingredients in the bowl.
Check consistency and add more mayo & hot sauce as necessary. Add salt and pepper to taste.
Allow to chill for at least an hour, preferably over night.
Enjoy!
