This is going to be the first part of a two-part blog series – to be perfectly honest with you, I decided to split tonight’s recipes into two posts simply because I’m feeling a little lazy and don’t feel like posting two posts tonight. Check back tomorrow for a grilled tenderloin with garlic herb sauce!
There are several things on my list that every summer must consist of:
- shorts, tanks, and flip flops.
- sunshine and warm temperatures – and by warm, I mean 80 or above.
- fun, summery drinks – slushies, smoothies, punch, and convenience store Slurpies. (what’s everyone’s favorite flavor?)
- grilling.
- grilling.
- ….and more grilling.
- driving with the windows rolled down.
- iced coffee.
- potato salad.
To me, nothing screams summer more than potato salad. It seems like someone almost always brings them to every potluck/cookout there is during the summer.
There are a few ingredients (or lack thereof) that are essential in my kind of a potato salad: it has to have eggs, it can’t have mustard, and it can’t be runny and soupy.
This recipe has everything that a perfect potato salad should (and shouldn’t) have…but wait! There’s one very important addition to this dish:
Bacon.
Mmmmm… bacon. Everything tastes better with bacon.
- 1.5 pounds small red-skinned potatoes, quartered
- 1 pound bacon, cooked and chopped
- 2 large hardboiled eggs, chopped
- 2 tablespoons red wine vinegar
- 3/4 cup mayonnaise
- 2 scallions, finely chopped
- 1/4 medium red onion, diced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Put the potatoes in a medium pot, cover with water and bring to boil. Reduce heat to medium and cook until fork-tender. Drain and let cool.
- In the meantime, combine the vinegar, mayonnaise, scallions, red onion, sugar, salt, and a pinch of black pepper in a small bowl.
- Once the potatoes are cooled, transfer them into a large bowl. Add the bacon bits and the mayonnaise mixture. Toss to combine. Then add in the chopped eggs and toss until everything is evenly coated with the dressing.
- Serve at room temperature and refrigerate leftovers.
Once everything is prepped and ready, it’s time to mix everything together!
I’m pretty sure this is the best potato salad I’ve ever made, and I’m pretty sure these crispy bacon bits can win an Oscar for Best Supporting Actor for it’s superb performance in making this entire dish taste so much better. The dressing is enough to where it slightly coats everything, but not too much to where the flavor is overwhelming and you’re left with a puddle of dressing on the bottom of your dish.
All in all, this is the perfect potato salad to bring to your next barbeque cookout! I probably could’ve sat on the couch and ate the entire bowl tonight…. instead I settled for a small portion to go with my pork tenderloin.
Enjoy!
Recipe slightly adapted from Food Network Magazine
