Potato Salad Recipe. An all-American classic for any barbeque or picnic. It has your smooth creamy flavor and texture with a little crunch from the onion and celery.

1. Over high heat boil enough water to cover the potatoes. Add the salt to the water.
2. In a small saucepan place the eggs with enough water to cover and bring to a boil. Boil for 10 minutes until the eggs have hardened.
3. Heat the oil in frying pan over medium heat and add the bacon. Cook until crisp. Remove to a paper towel covered plate to drain and cool.
4. Add the potatoes to the boiling water and cook for 10 minutes or until tender.
5. Drain the potatoes. Drizzle the pickle juice over the potatoes. Allow to cool to room temperature.
6. In a bowl whisk together the mayonnaise, Dijon mustard, buttermilk, sugar, and pepper. Pour over the potatoes.
7. Add the chopped eggs, red onion, celery, pickles, and radishes.
8. Dice the bacon and add. Carefully mix all the ingredients together and serve.

Potato Salad Recipe. An all-American classic for any barbeque or picnic. It has your smooth creamy flavor and texture with a little crunch from the onion and celery.

John Vukson

I thought I had tried every type of potato salad out there, but this one takes the cake. The bacon is what does the trick. This potato salad can't miss!