Bacon Potato Salad
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 8

Ingredients

2½ lbs Yukon Gold potatoes cut into ½-¾ inch pieces
⅔ cup mayonnaise
¼ cup dill pickle relish
¼ tsp dried dill
½ tsp kosher salt adjust to taste
½ tsp freshly ground black pepper adjust to taste
½ cup real bacon crumbles or 6 strips bacon, cooked and crumbled
6 hard-boiled eggs roughly chopped
½ small red onion chopped very small
2 tablespoons chopped fresh Italian parsley

Instructions

Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain and let cool.
Combine the mayonnaise, dill relish, dill, salt, and pepper in a large mixing bowl. Stir to combine. Add the potatoes, eggs, and bacon to the bowl. Stir to mix well.
Sprinkle with red onions and parsley and stir to combine. Serve immediately or refrigerate until ready to serve.

Notes
You can use any potato you like to make this potato salad.

Korean Potato Salad
Total Time 45 minutes (plus 1 hour for chilling) 6 servings

Ingredients

1 small red onion, finely chopped
2 Persian cucumbers, halved lengthwise, thinly sliced crosswise
1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
1 lb. russet potatoes (about 2 medium), peeled, cut into 8 equal pieces
2 large eggs, rinsed
1 cup fresh corn kernels (from about 1 ear; optional)
½ cup mayonnaise
2 Tbsp. unseasoned rice vinegar or distilled white vinegar
1 Tbsp. plus 1 tsp. sugar
1 tsp. yellow mustard (such as French’s)

Preparation

Step 1 - Place 1 small red onion, finely chopped, 2 Persian cucumbers, halved lengthwise, thinly sliced crosswise, 1 small carrot, peeled, quartered lengthwise, thinly sliced crosswise, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in medium bowl and massage until vegetables look shiny and are just starting to release some liquid. Let sit while potatoes cook to allow vegetables to soften further and release more liquid (at least 15 minutes).
Step 2 - Place 1 lb. russet potatoes (about 2 medium), peeled, cut into eight equal pieces, in medium saucepan and pour in cold water to cover by 2". Season generously with salt and bring to a simmer over medium-high heat. Carefully lower 2 large eggs, rinsed, into pan. If using 1 cup fresh corn kernels (from about 1 ear), add to pot. Cover and cook, adjusting heat as needed to maintain a simmer, 10 minutes (exactly). Using a slotted spoon, transfer eggs to a bowl of ice water. Slide a skewer into a potato piece; there should be no resistance. If potatoes aren’t tender, continue cooking until they are, up to 5 minutes longer. Drain cooked potatoes and corn (if using) in a fine-mesh sieve; return to pot.
Step 3 - Peel eggs and add to pot with potatoes. Using a potato masher or fork, smash eggs and potatoes until broken up into small, irregular pieces (exact size doesn’t matter).
Step 4 - Drain vegetables in same sieve, squeezing fistfuls very hard to remove excess liquid. Add to potato mixture along with ½ cup mayonnaise, 2 Tbsp. unseasoned rice vinegar or distilled white vinegar, 1 Tbsp. plus 1 tsp. sugar, 1 tsp. yellow mustard (such as French’s), and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; mix well with a rubber spatula to combine (potatoes will break up further and become creamy). Taste and season with more salt if needed. Transfer potato salad to an airtight container, cover, and refrigerate until cold, at least 1 hour, before serving.

Do ahead: Salad can be made 2 days ahead. Keep chilled.