Chef Lee Ann Whippen Makes the Best Potato Salad EVER [RECIPE]

Whether you're at a picnic, watching a game, or (especially) digging into some meaty barbecue, potato salad is a staple. Despite how common it is, it can be hard to find really good potato salad - the kind that makes you want to put heaping spoonfuls on your plate over, and over, and over. It's often bland, too mayo-y, with no character or crunch or oomph. When you find a good potato salad it's like the side dish heavens have opened up and angels are singing and all is right with the world.

Hallelujah! 's very own Chef Lee Ann Whippen makes what may just be the best potato salad EVER. E-V-E-R. It's almost a bad thing it's so good because you just might forget the American Kobe Chopped Brisket that's right next to it. (OK, maybe not that good, but you get the point.)

How good is it? A man who doesn't care for the side dish has now eaten it three days in a row. A vegetarian said "I DON'T CARE THAT THERE'S BACON" and served up a giant portion.

It's that good. And good for the world.

CHICAGO q Homemade Potato Salad
with a few tips from TLT

Ingredients

  • 5 lbs. potatoes, peeled, boiled, and cooled
    Mix all of the below and add to potatoes
  • 1 1/2 cups Mayo 
  • 5 hard-cooked eggs
  • 5 slices cooked bacon
  • 1 cup finely chopped onion
  • 1 cup finely chopped green bell pepper (I used 1/2 cup green and 1/2 cup red because we're not big green pepper fans)
  • 3 Tbsp Red Wine Vinegar
  • 1 1/2 tsp sugar
  • 1 T. salt
  • 1 1/2 tsp. Lawry's Seasoned Salt
  • 3/4 tsp fresh ground black pepper
  • 2 tsp. Dry Mustard
  • 1 1/2 tsp Celery Seed
  • Dash Cayenne
     
  • Sprinkle with Paprika

 

TLT's step-by-step instructions:

  1. Peel your potatoes and cut them so they're a uniform size. Put them in a large pot and cover with cold water and sprinkle some kosher salt. Bring the water to a boil and let them cook until they're fork-tender, about 20 minutes.
  2. While your potatoes are cooking line a baking sheet with crumpled aluminum foil. Place the bacon strips on the foil and put the pan in a cold oven. Turn the temperature to 425 degrees. Once it hits that temperature check on the bacon. In some ovens it may be nearly done; in others you may need a few more. Either way this is a low-maintenance way to cook bacon and is much less messy than preparing it on the stove!
  3. Place the eggs in a pot, cover with water, and bring to a boil. Once the water is boiling cover the pan and remove it from the hot burner. Set the timer for five minutes. When that beeps put the eggs in an ice bath and peel the shells when the eggs are cool to the touch. (Need help peeling those eggs? Check .)
  4. Drain the potatoes and let them cool in the refrigerator. You can put the peeled eggs in there with them so they continue to cool.
  5. While those are chilling, chop up the now-cooked bacon (which you've drained on paper towels, of course), dice the onions and peppers, and mix them with the remaining ingredients. 
  6. Add those to the potatoes, place them in a lovely bowl deserving of their magnificence, sprinkle with paprika, and serve.

Thanks to Chef Lee Ann Whippen for permission to share her recipe!

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1160 N Dearborn, Chicago, IL 60610
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