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Mom's famous potato salad on a large platter with glasses of beer in the background

Mom's Famous Potato Salad

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 3 Lbs Baby red potatoes
  • 5 mini pickles, diced (for Pesach use kosher for Passover pickles with no vinegar)
  • 2 Stalks celery, diced
  • ¾ Cup Mayonnaise
  • 1 tablespoon Paprika
  • to taste Salt & Pepper
  • 1 Bunch Fresh dill, for garnish (you may substitute for 1 teaspoon dry dill)
  • 1 snack bag size Salted potato chips, for garnish
  • 4 oz beef bacon

Instructions
 

  • Rinse potatoes and place in a pot. Fill with cold water, until just covering the potatoes. Bring to a boil and cook until a fork slides through a potato with ease (30-40 minutes) Drain.
  • While the potatoes are cooking, heat a skillet over medium heat. Add the diced beef bacon and cook, stirring occasionally, until golden. Transfer to a paper towel lined plate or container and store in the fridge until ready to serve.
  • Slice the potatoes in half. Transfer to a bowl, mix in the pickles, celery, mayonnaise and spices.
  • Adjust seasoning to taste. Chill for at least 2 hours or overnight.
    Garnish with dill, beef bacon and chips before serving.