5 lbs Potatoes
1/2 pound bacon
2+ cups mayonnaise
1-2 teaspoons yellow mustard
Salt and Pepper
Cook bacon in skillet until crispy, place on paper towels and pat to remove most of grease.
Hard Boil the eggs, then chop coarsely. I use an egg slicer and put it through the slicer twice.
Peel potatoes, and cut into 3/4″ cubes. Rinse cut potatoes in cold water a couple of times to remove some of the starch, then boil potatoes in salted water until you can press a fork in with just some resistance. See notes.
Mix all ingredients in large bowl sprinkling in salt and pepper to taste, and refrigerate to cool before serving.
The bacon is a recent addition to this recipe which I have been taking to various family gatherings for about 10 years. You can easily leave the bacon out if you’d prefer.
I call this smashed potato salad because I tend to overcook the potatoes slightly creating something that ranges from a chunky mashed potato and a creamy potato salad.
I tend to cook the potatoes around 4-5 minutes after the water comes to a boil. Then when I put a fork into a piece of the potato I like the outside to be a little soft, with a slightly tougher feel in the center. If you cut your potatoes a little smaller you’ll wind up with very few chunks, while cutting the potatoes into larger cubes will create a chunkier taste.
I personally prefer this dish after giving it plenty of time to cool, and it is usually best if it has a full night to sit in the refrigerator.