Bad at Blogging, Good at Potato Salad

I'm really only breaking blog-silence to post this potato salad recipe. Because it's mothafuckin' Memorial Day, so you should be celebrating it with some damn potato salad, like the troops would want you to. It's really friggin' good, and I'll be making it for a glorious block party shindig tomorrow.

Super Suburban Potato Salad

Prep Time: 45 Minutes  |  Cook Time:  |  Difficulty: Easy  |  Servings: 8

Ingredients

• 6 strips center-cut bacon
• 5 pounds russet potatoes (about 8 medium russets)
• 1 cup light mayonnaise
• 1/4 cup mustard
• 3 tbsp. white vinegar
• 1/2 tbsp. sugar
• 1 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 tsp. celery seed
• 1 small white onion, finely diced
• 3 stalks celery, finely diced
• 5 whole green onions, sliced
• 8 small sweet pickles, chopped + pickle juice
• 4 whole hard boiled eggs, chopped
• 1 cup green peas, thawed from frozen

Directions

Cook bacon; reserve drippings; chop bacon. Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash half of the potatoes with the bacon drippings; cut other half into chunks and toss with 2 tbsp. pickle juice. Mix together mayonnaise, mustard, vinegar, sugar, salt, paprika, pepper, and celery seed. Fold potatoes together with onion, celery, bacon, and green onions; toss with dressing. Fold in pickles, eggs, and peas then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

I drew upon the following recipes to craft the above:

The Pioneer Woman's Perfect Potato Salad

Brown Eyed Baker's Best Ever Potato Salad

Martha Stewart's All-American Potato Salad