Spring means it's picnic time! For the May day celebration here in Finland, I was in charge of making the classic potato salad for our Vappu picnic. The bacon in this recipe adds some nice flavor, and the cucumber and celery have a nice crunch to them. Feel free to add or substitute as needed, this recipe is pretty flexible.
2 lbs scrubbed red potatoes
6 eggs
1 lb bacon
1 onion, minced
1 stalk celery, finely chopped
1 small cucumber, diced
1 cup mayonnaise (could substitute 1/2 cup for light sour cream)
1 tsp dill
1 tsp paprika
1 Tbsp mustard
dill pickles, chopped
Salt and Pepper to taste
Bring a large pot of salted water to boil. Add potatoes and cook until tender, but still firm (about 15 minutes). Drain water and set in refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand for 10-12 minutes, then remove from hot water, cool, peel and chop.
Cook bacon in a deep skillet over medium high heat until evenly browned. Drain grease, crumble and set aside.
Chop the cooled potatoes, leaving the skin on. Add to a large bowl, along with the eggs, bacon, onion, celery, pickles and cucumber. Mix the mayonnaise with spices and mustard and combine with potato mixture. Chill for at least an hour before serving.
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