When Mr. E and I got married, we were sitting on a plane to Victoria, BC, talking about the things we wanted to do as a married couple. You know, things we could bring up in polite company. I mentioned making a potato salad for an event we were going to and Mr. E made a face. Apparently, Mr. E never met a potato salad he enjoyed, describing them all as mushy and mayonnaise-y with sweet pickles instead of dill. Well, as a new wife, the challenge was accepted. I promised to make one potato salad a month for a full year so we could find the perfect recipe. And also so we could gain that newlywed weight because we're nothing if not over-achievers.
Long story short, we never made 12 potato salads. I think it only took two. Mr. E's Custom Potato Salad 6 red potatoes bacon (notice no measurement here. Because you can't measure awesome) celery dill pickles 1/4c dill pickle juice peppercinis radishes olives (sliced) cheddar cheese (cubed) 2-3Tbsp mustard 1/4c mayonnaise salt and pepper
Wash and cut the potatoes- roughly one inch cubes. Cook them in water for about 30 minutes or until you can insert a fork with no resistance. Chop everything. Add the potatoes and veggies to a bowl. Crumble as little (or as much) bacon as you want. Add mayonnaise (enough to bind it, not enough to swim in), pickle juice and mustard to taste. We add A LOT of mustard. Season with salt and pepper. Refridgerate to help set. Or, you know, just eat it out of the bowl. No shame. This is seasoned according to our tastes: we like dill better than sweet pickles, radishes instead of onions and lots of mustard. Every once in a while we add hot sauce too! I can never keep this around the house. From someone who "never remembers" when we have leftovers, no matter where I hide the tupperware he always sniffs it out.