Let's just announce the elephant in the room right off the bat- yes, this picture is absolutely horrid. But that's what makes it unique. Everyone knows what potato salad looks like anyways, so maybe you just have to use your imagination a little bit to figure out what it should look like. Now with that being said, I have to admit that potato salad isn't something I love to eat. For any of you that attended high school choir with me, maybe you know why my image of potato salad has been permanently scarred. For those of who didn't have the luxury of hearing a rather nauseating story about potato salad... I'll save you the pain and agony by not telling you. After trying this recipe, I can now say that potato salad is back on my good side! I've never had a potato salad quite like this before... ya know, with bacon in it... Everything is better with bacon. Again, sorry for how awful this picture is!
5 lbs. red potatoes
2 cups mayo
1/4 cup vinegar
1/4 lb. bacon
1/4 cup bell pepper, finely chopped
1 green onion, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon pickle juice (optional)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
Directions:
In a large stock pot, stick all your potatoes in pot and add enough water to cover. Boil for 20-25 minutes or until potatoes are just tender. Meanwhile, slice your bacon into small pieces and fry until slightly crispy. Drain and then set aside. This is also a good time to chop your bell pepper and onion, and measure out the rest of the ingredients. Once your potatoes are done, drain and let stand until cool. Cut up into bite size pieces and add to a large bowl. Add bell pepper, onion and bacon and toss gently. In a small bowl, combine mayo, vinegar, pickle juice and seasonings. Pour over potatoes and mix until evenly coated. Refrigerate for 1-2 hours before serving.
Source: Essential Mormon Cookbook
