Potato salad is pretty hard to mess up. It’s basically boiled potatoes and mayo but why not make this perfect BBQ side more diesel? You can make this ahead of time and it keeps well.
3-4 pounds of potatoes, cubed with skin on
2 hard boiled eggs, chopped
1/4 of an onion, finely diced
5 strips of hickory smoked bacon, diced
Spicy brown mustard
Boil your cubed potatoes until barely fork tender or al dente, about 15-20 minutes. We’re not making mashed so don’t overcook the potatoes! Strain the potatoes, then put in a large mixing bowl to cool in the fridge for at least an hour. While the potatoes are cooling, render the bacon until crisp. Remove bacon from pan and drain on a paper towel, but save the grease in the pan.
Once everything is cool, add about 1/2 cup of mayo and 4 tablespoons mustard to the potatoes. Stir everything until the potatoes are evenly coated. If the potatoes are still dry, add more mayo BUT take it easy. We’re not making Mayo Salad; less is more. Once you have the right mixture, add the chopped onion, chopped hard boiled egg, bacon bits, about 2 tablespoons of the bacon grease, and seasonings (to taste). Gently toss and taste. Is it good? Of course it is, now chill it for a couple more hours before serving.