Servings: A lot of people!Prep Time: 8 hours (less if you don't cool potatoes overnight) Cook Time: 25-30 minutes
5 lbs. Idaho potatoes
1 lb. bacon
Approximately 2 cups mayonnaise
2-3 Tablespoons white vinegar
2-3 Tablespoons milk
salt and pepper, to taste
Scrub the potatoes. In large Dutch oven, cover potatoes with water and bring to a boil. Boil 15 – 20 minutes and turn off to cool. (My Granny does hers the night before, turns them off and lets them cool overnight, so they peel easily in the morning.) Peel potatoes and cube them. Place them in a large, roomy bowl for mixing.
Meanwhile, fry bacon until crisp. Crumble the cooked bacon. Save a small amount of the crumbled bacon to sprinkle on top.
In a smaller bowl mix mayonnaise, white vinegar, milk, most of the crumbled bacon, and salt and pepper, to taste. Pour mayonnaise mixture over the cubed potatoes and fold in gently. If the potato salad is too dry, fold in a little more thinned mayonnaise. If it looks too wet, it will absorb some of the mayonnaise mixture while sitting.
Sprinkle on some paprika and the remaining bacon crumbles. Enjoy!
Submitted by: kaiyazmom on January 17, 2011