The Marshall House Potato Salad

Posted on 8 Jun, 2020 - By Woody Mosgers

Servings: 8-10

3 pounds / potatoes (medium sized Yukon Gold or Russets) will cook faster if uniform size
1 Tablespoon +2 teaspoons / salt
2 teaspoons / caraway seeds
12 ounces / good thick cut bacon
2 Tablespoons / stoneground mustard
3 Tablespoons / mayonnaise
1/3 cup / olive oil
6 ounces / beef stock
1/2 cup / white wine vinegar
1 medium / yellow onion
3 Tablespoons / minced Italian parsley
1/2 teaspoon / white pepper
1/2 teaspoon / sugar
3 hard-boiled eggs peeled and chopped medium
Sprigs of Italian parsley for garnish

Put the potatoes in a large pot, cover with water by 2 inches, add one tablespoon of the salt and the caraway seeds, bring to a boil, reduce to a simmer and cook until fork tender, from 20 to 30 minutes, depending on the size of the potatoes. Drain the potatoes and place on rimmed baking sheet to let cool enough to handle. Peel, cut into thin slices and place in large flat pan or bowl, set aside.
Fry the bacon until just rendered and not too crisp, do not burn. Transfer the bacon slices to a plate with paper towels and pour the drippings over the warm potatoes. Place the bacon and onion in the bowl of a food processor and pulse several times until the bacon and onion are uniform in size or chop my hand.
Combine the mustard and mayonnaise in a medium bowl. Add the olive oil, stock, vinegar, parsley, and remaining 2 teaspoons of salt, white pepper and sugar and stir well. Add the bacon and onion and stir again, add the chopped eggs and fold together.
Fold about half the dressing into the potatoes and then add more dressing as needed but not soupy. Taste and correct for salt and pepper, fresh ground pepper is good for this. Transfer to a serving platter and serve warm or at room temperature. Cover and chill leftovers but return to room temp when serving or even warm slightly.