This recipe comes from my grandmother on my mother's side, and is a must for any of my family's events - birthday's, holidays, Sunday dinners. I can guarantee this will become a favorite potato salad recipe and beats any American potato salad.
5 lbs of potatoes (Yukon Gold, or any other type of white potato)
1 lb of bacon (for a vegetarian/vegan version, substitute with one large, thinly sliced cucumber
1 bunch of green onions, sliced
Salt
Pepper
Canola Oil
White vinegar
Clean the potatoes with water, and then boil them (with the skins on) until cooked. While the potatoes are boiling, cut up the bacon into small pieces and cook in a frying pan. Set aside the bacon and bacon grease. After the potatoes have finished cooking, peel them while they are still hot (use paper towels to hold the potatoes while peeling). Cut the potatoes into large chunks and put into a large mixing bowl. Add the green onions and the bacon with the grease into the mixing bowl. Add salt, pepper, canola oil, and white vinegar to taste. Mix to combine. Try not to mix too much or else the potatoes will turn into a mush. Serve warm for best taste.
Stephanie Stiglmeier
Community Garden Intern
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