This recipe (originally from my grandma in Macon, GA) brings out the natural flavor of the potatos. I just don't think you can buy good potato salad, and I don't even think BBQ places or restaurants have good potato salad. Try this. It's like nothing you've ever had before. You'll like it! It's the best for serving with food off the grill or ham, etc.
1. 6 LARGE POTATOES
2. 2 HARD BOILED EGGS
3. 6 STRIPS OF FRIED BACON CUT UP INTO SMALL PIECES
INGREDIENTS FOR SALAD DRESSING:
1. 1 CUP OF HELLMAN'S MAYONNAISE
2. 1 CUP OF MIRACLE WHIP
3. 1 & 1/2 TEASPOONS OF VINEGAR
4. 1 TEASPOON OF MUSTARD - OR LESS
5. 2/3 CUP OF SUGAR--NO MORE AND MAYBE JUST A TAD LESS!
BOIL 6 LARGE POTATOES UNTIL COOKED THROUGH AND THEN COOL AND PEAL SKIN. CUT INTO SMALL CUBES. BOIL EGGS AND CUT INTO SMALL PIECES AND THEN SET ASIDE. COOK BACON IN PAN AND THEN CUT INTO SMALL PIECES. SET ASIDE.
THE SALAD DRESSING IS THE KEY TO MAKING THIS RECIPE TASTE GOOD. COMBINE EQUAL AMOUNTS OF HELLMAN'S MAYONNAISE AND MIRACLE WHIP SALAD DRESSING. THEN ADD MUSTARD MOSTLY FOR A SLIGHT OFF-WHITE COLORING. ADD THE VINEGAR. ADD A LOT OF SUGAR, BUT NOT QUITE 2/3rds CUP. TASTE SALAD DRESSING AND IF IT DOESN'T HAVE MUCH TASTE (BLAND) THEN ADD MORE VINEGAR. IF IT TASTE TOO TART (TOO MUCH VINEGAR) THEN ADD MORE SUGAR. IF IT IS TOO SWEET, THEN ADD MORE VINEGAR. THIS DRESSING REQUIRES A LOT OF SUGAR. POUR THE DRESSING INTO THE POTATOES AND THEN ADD HARD BOILED EGGS AND BACON BITS AND MIX WELL.