Perfect Potato Salad for Labor Day

There’s a hint of coolness to the morning breeze, the leaves on the trees are tinged with just the slightest hint of orange or gold, and suddenly the moon is creeping into the sky earlier each night.  Summer is coming to a close and we’re slowly, somewhat reluctantly saying goodbye – but not without one last hoorah.  If your Labor Day plans include a good ol’ backyard BBQ and you’re not sure what to bring we’ve got you covered, because no cookout is complete without heaping serving of Potato Salad.



Perfect Potato Salad
Serves 8-10 people

8 medium red potatoes, quartered
1 cup mayonnaise
1 tablespoon stone ground mustard
4 hard-boiled eggs, chopped
6 slices of bacon, cooked and chopped/crumbled
½ cup chopped dill pickles
1 teaspoon celery seed
Kosher salt and freshly ground pepper to taste
Chives and paprika for garnish

1. Bring potatoes to a boil in large pot of cold water that's been liberally salted. Reduce the heat to a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.  
2. Don’t peel the potato skins!  They have the most nutrients and add nice color and texture to the dish. Cut into varying sized bites and transfer the potatoes to a large bowl, adding to them the hard-boiled eggs, bacon, and pickles.  If you’re feeling indulgent you can spoon just a little bit of the bacon fat over the warm potato mixture and let it soak in while executing the next step!
3. In a medium bowl mix together the mayo, mustard, celery seed, salt and pepper.  Remember, you can always add more salt but you can’t take it away once it’s in.  Taste as you go.  
4. Add the mayonnaise mixture to the potato mixture and gently stir until all ingredients are coated.  Taste, adjust, taste again, try to leave some for the guests.
5. Top with paprika and chopped chives and chill for at least 1 hour, and up to overnight.  Serve with pride!