Simply Edible Potato Salad

Simply Edible Potato Salad
23 August 2019

In a large bowl combine:

2 large russets (about 7” long) boiled, peeled, diced and cooled to room temperature
7 oz Canadian Bacon, diced or 30 slices of pepperoni microwaved until crispy, crumbled
2 medium celery stalks chopped fine
4 hard boiled eggs quartered and cut in half

Toss well to mix.

Dressing

In a jar combine

1/2 C cane vinegar (Steens pure Louisiana cane vinegar)*
1/4 C Virgin Olive Oil
2 Tbsp Wagner’s Old Fashioned Idaho Mustard
2 tsp kosher salt
2 tsp ground black pepper
*Please use cane vinegar.  I find that it has the same “umami” that the Japanese rice vinegars have.

Mix well.
Pour about half of dressing over the bowl of potato mixture.  Toss well.  Taste.  You might want to add more dressing.  I like adding another quarter of the dressing.

You may want to adjust flavor with additional salt and pepper.