This potato salad is good served warm, but also good cold, so it can be prepared right before serving. The sauce is cooked and you will need to temper an egg. I prefer red potatoes, but you can use whatever.
5 lbs. red potatoes, boiled & peeled
1/2 lb. bacon, cooked & crumbled
2 stalks green onion, diced
dill weed (optional)
SAUCE:
1/4 cup sugar
1/4 cup water
1/4 cup white vinegar
1/2 tsp. yellow mustard
1 egg - whisked
1 cup mayonnaise
salt
pepper
Boil potatoes until fork tender. About 30 minutes. Let cool and peel. Slice into bite-size chunks into a large bowl. (If you like some potato peel on your red potato, go ahead and leave it on).
Fry up bacon and drain. Dice green onion. Add bacon pieces & green onion into the bowl with the potatoes.
In small 1 qt. saucepan, add the sugar, water, vinegar, mustard and S&P. Bring to a boil on stove. In a small bowl, whisk an egg. When the sauce starts to boil, temper the whisked egg by pouring just a spoonful of hot mixture into the egg while continuing to whisk. Add another spoonful. Now the egg mixture is tempered, you can pour it all back into the saucepan. Bring back to a boil (it will double in size and start to rise almost out of the saucepan). Remove from heat and whisk in 1 cup mayonnaise. Whisk together & pour over potatoes. Add dill weed to taste. Add extra S&P to taste. *You can always add extra mayo if the potato salad looks to dry.
*I sometimes uses a full pound of bacon. You can't go wrong!
