Traditional Potato Salad

Recently my mom and I worked on a cookbook for our hometown of Pelzer, SC.  This recipe is one of the many wonderful recipes featured in that cookbook (although I must admit I added bacon to it on my own).  The book is currently being printed and should be available very soon.  In the meantime, enjoy this wonderful potato salad.

Chop potatoes into small cubes, leaving the skin on.  Place potatoes in saucepan, cover with salted water and boil until fork tender.

While potatoes are cooking, finely chop onion, celery, peppers (if using), egg, bacon, and pickles and place into a bowl.  Drain potatoes, cool slightly, and add to chopped ingredients.  

In a separate bowl, mix mustard, mayonnaise, lemon juice, salt and pepper.

Gently mix dressing with potatoes and chopped ingredients.  

Printable Recipe

Traditional Potato Salad 

Ingredients
8-12 new potatoes, cubed, with skin left on
2 ribs of celery, diced
½ of a green pepper, diced  (optional)
¼ cup cubed salad pickles
1 ½ teaspoons salt
¼ teaspoon pepper
1 teaspoon prepared mustard, preferably Dijon
1 cup mayonnaise
Juice of 1 lemon
2 hard-cooked eggs, chopped
2-3 strips of cooked bacon, chopped (optional)

Directions
Cook potatoes in salted water until tender. Drain. Place potatoes, celery, green pepper (if desired), pickles, chopped eggs, and bacon in a bowl. Add mixture to potatoes and gently combine.  In a separate bowl, combine salt, pepper, mustard, mayonnaise and lemon juice. Toss dressing with potato mixture. Serve immediately, or chill before serving.