Hands down, our absolute favorite potato salad recipe, ever! So flavorful, never bland or dull and so delicious. Make sure to plan ahead since marinating overnight really gives the best results.
Marinated Potato Salad
2 1/2 lbs. potatoes, russet, red or yukon
1/2 cup vinegar (plus 2 - 4 TBSP. water, opt.)
1/4 cup sugar
1 tsp. kosher salt
freshly ground black pepper to taste
1-2 tsp. dried minced onion
3 hard boiled eggs, diced
1/2 - 3/4 cup mayonnaise (to taste)
3/4 cup (or so) diced dill pickle
3/4 - 1 cup cooked crumbled bacon
3/4 - 1 cup cheddar cheese, in 1/4 inch cubes
In large pot of boiling water, boil whole potatoes until cooked through. Drain and let cool about 20 minutes. While still warm but not too hot to handle, peel and cube potatoes. Place in large bowl. In small bowl, combine vinegar (and water if using), sugar, salt, pepper and dried minced onion. Whisk to mix well. Pour over still-warm cubed potatoes. Mix gently with spatula to evenly coat. Cover and chill at least 2 hours (but overnight is best!) The next day, add in the diced eggs, mayonnaise, pickles, bacon and cheese. Mix well to combine. Cover and chill at least 1 hour to let flavors marry. Cover and chill any leftovers.
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