The Best Old-Fashioned Potato Salad - cooking recipe

Ingredients

1/2 lb bacon, cut into 1/2 inch pieces
3 lbs new potatoes (about 6 medium potatoes)
3 teaspoons salt
6 hard-boiled eggs, sliced
1/2 cup chopped scallion
1/2 cup chopped dill pickle
1 1/2 teaspoons celery seeds
1/4 teaspoon ground pepper
1 teaspoon garlic salt
1 cup mayonnaise
1/4 cup white wine vinegar
1/4 cup hot water
3 tablespoons sugar
2 tablespoons Dijon mustard
ripe olives (optional)
parsley (optional)

Preparation

In medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels, reserve 1/2 cup drippings and set aside.
Scrub potatoes and place in large saucepan. Cover with water, add 2 teaspoons salt and bring to boil. Lower heat and boil gently until tender when pierced with fork, about 25 minutes, depending on size.
Drain, peel and cut into 1/2 inch cubes. Place in large bowl; add eggs, scallions, pickles, celery seed, 1 teaspoon salt, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point, mixture may be refrigerated, covered, overnight.
In small saucepan, heat reserved 1/2 cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature.
If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.
Garnish with eggs cut in to sliced or wedges, bacon, olives and parsley, if desired.