Okay, you’re going to hate me for this. But this is some of the best potato salad ever. And we all know why…mayo and bacon grease have their place. I won’t deny them a place. Yeah, I’m not going to be bathing in the stuff, but in a delicious potato salad? It’s totally fine. I might have licked the bowls. I might have licked the spoon. And I sure as hell might have felt awesome as it was devoured in a hurry at a friend’s house. I’m not ashamed. My ego liked it.

Andrew even asked for a never ending bowl of it to be in the fridge always.

I think what I love about it more than the bacon and mayo is the fact that it basically a beautiful marriage of potato salad and egg salad.

And now I have a jar of mayonnaise sitting in my fridge. I specifically went to the store to buy it. That’s just how dedicated I was to this salad. Did you know they make safflower mayo now? I’m so behind the mayo times.

Inspiration: BrownEyedBaker

Ingredients

2lbs yukon gold potatoes, cubed[or red, but the produce guy was in my way and far too intent on finishing]

10 slices of bacon

1/2 cup mayonnaise

1 tablespoon dijon mustard

2 teaspoons sugar

1 teaspoon salt

4 hard-boiled eggs, chopped

1 small onion, diced

3/4 green bell pepper, diced

Preparation

Boil the potatoes until they are tender. Drain them and set them aside. Cook the bacon until crispy, and remove from skillet to drain on a paper towel. In the same skillet, remove all but 2 tablespoons of the grease. Add in the mayo, mustard, sugar, and salt. Whisk to combine. Eat some. Quality control. Revel in the silky, salty flavor. In a large bowl combine the potatoes, egg, onion, and green pepper. Pour in the dressing and mix thoroughly. Crumble the bacon over the top of the salad and combine. Put in the fridge for as long as you can [2 hours minimum]. While it’s awesome straight away, it’s even more glorious after it’s cold.