Homemade ketchup is like magic sauce with my kids. I just pour it on any recipe that flops and POOF – it disappears. For my husband, though, the secret sauce will always and forever be creamy, tangy mayo. Bacon and hearty red potatoes are also his love language, which is probably why he says this potato salad recipe is one of his favorite things in the world.
Place the potatoes in a pot and along with cold water that covers the potatoes by about two inches. Generously salt the water and bring to a boil. Reduce heat to a medium simmer and allow potatoes to cook until they're tender. The amount of time will vary based on the size of the potato, but it usually takes somewhere between 20-30 minutes. When tender, remove the potatoes from the pot and place in the fridge to cool overnight. The next day, cook the bacon and set aside. Stir the mustard, onion powder, and salt and pepper into the mayo. Chop the potatoes into pieces and place in a bowl. Add chopped eggs, green onions, bacon, pickles and mayo and stir until well-combined.
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I'm Heather, aka The Mommypotamus. I’m a wife, mom, real food lover, research geek, and amateur homesteader. And potamus... obviously.