Summer is almost here and that means BBQ’s and picnics! I don’t know about you but whenever I think of picnics I think of grilled food, delicious salads and sides, and plenty of desserts. Since my husband takes care of the grilling and I have many, many dessert recipes to choose from, I’m happy to share a side dish with you today.
The first side dish I think of when I think summer and picnics is potato salad. I love potato salad…when it’s good. I don’t love when it’s drowning in mayonnaise or made with sub-par potatoes. I guess I’m a bit picky when it comes to my potato salad. I like it with fresh Idaho® potatoes, lots of veggies, bacon, and plenty of seasonings. While I do put mayonnaise in the potato salad, it isn’t overwhelming and I add enough mustard and vinegar to balance it out. I’m happy to be sharing this salad as part of this weeks Sunday Supper.
The first and most important part of making potato salad is choosing the potatoes. While I’m a fan of Russet potatoes, I think potato salad calls for red skinned potatoes. They are smaller, easier to use in potato salads, and I love the added color it gives to a salad. I used two pounds of Idaho® potatoes red skinned potatoes in my salad along with celery, onion, garlic, and green peppers. I think the vegetables add color, flavor, and a nice crunch to the potato salad.
Of course no potato salad is completely finished without bacon and eggs (sounds like I’m ready for breakfast!) But really, hard boiled eggs and bacon round out this southern style potato salad. I whipped it all up in no time but had an awfully hard time waiting for it to cool before I could eat it. It was so good, quite possibly the best potato salad I’ve made to date. I can’t wait to take it to my mom’s house for her Memorial Day picnic!
- 2 lb. red skinned Idaho® potatoes
- 4 slices bacon
- 1 celery stalk, thinly sliced
- 1/2 green bell pepper, chopped
- 1/2 large onion, chopped
- 3 garlic cloves, minced
- 3/4 c. light mayonnaise
- 2 T. brown mustard
- 1 T. white vinegar
- 1 t. celery seed
- 1 t. salt
- 1 t. black pepper
- 3 hard boiled eggs, chopped
- 2 t. paprika (for garnish)
- Cut the potatoes into 1 inch pieces. Place them in a medium saucepan and cover with water.
- Bring the water to a boil and cool over medium high heat for 10 minutes or until potatoes are tender. Drain and set aside.
- Heat the bacon in a medium skillet over medium heat. Cook 3-4 minutes per side or until browned. Remove from pan and place on a paper towel lined plate to drain. Crumble and set aside.
- Remove all but 1 tablespoon of bacon fat from the pan. Add the celery, bell pepper, onions, and garlic to the bacon fat and saute for 1 minute, just long enough for them vegetables to pick up the bacon flavor.
- Remove from heat and immediately pour the vegetables into a large bowl. Add in the mayonnaise, brown mustard, white vinegar, celery seed, salt, pepper, and eggs. Mix well to combine.
- Add the potatoes and the bacon to the vegetables and toss to coat. Refrigerate for at least 2 hours.
- Before serving sprinkle with paprika.
Source: Adapted from Spiced
Amount Per Serving: Calories: 229Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 79mgSodium: 657mgCarbohydrates: 29gFiber: 3gSugar: 3gProtein: 8g
This post is sponsored by the Idaho Potato Commission. All opinions are my own.