Chef Jim's Potato Salad

By JimMac

Ingredients

• 5 lbs. russet potatoes
• real mayonnaise (not Miracle Whip or light mayo)
• 1 T finely chopped dill weed or parsley (optional)
• 1/4 cup chopped dill pickles or sweet pickles
• 1 lb bacon, fried and crumbled
• 1 small can corn nibblets (preferably Mexican style), drained
• 1 or 2 carrots, shredded
• 1 pint prepared macaroni salad
• 5 hard boiled eggs, finely chopped (optional)
• 3 T vinegar and 1 T sugar, mixed or 2 T sweet pickle juice
• 4 ribs celery, including leaves, thinly sliced
• 1 red onion, finely chopped
• 2 T small capers (optional)
• 1 small jar chopped pimentos
• 1/2 cup finely chopped red and green peppers
• North Carolina residents: add 1/4 cup chopped,
• Mt. Olive Hot and Sweet Pepper Rings
• 2 T prepared mustard (optional)
• salt and pepper to taste
• paprika for garnish

Preparation

Step 1

Method:

Wash potatoes and boil in their skins until cooked through. Cool to lukewarm.Peel potatoes and cut into cubes. Place cubes in large bowl. Allow to cool. You can also cook the whole, unpeeled potatoes in a pressure cooker for about 20 minutes (depending upon the size of the potatoes).

Then, add remaining ingredients and mix well. Use enough mayonnaise to produce a creamy potato salad. Adjust seasonings. Cover with damp towel and chill overnight.

Stir before serving and sprinkle with paprika, if desired.