Monday, June 4, 2012

Potato Salad with Bacon

 Potato Salad is a favorite side dish for summertime meals.  I don't make it as much as I like to eat it, but when I do... watch out because I can eat it as a full meal.    You can make this potato salad with or without the eggs.  I know some people crush eggs into their potato salad, but I don't don't like the texture of the boiled egg whites to compete with the potato. Instead I boiled the eggs and put them as a garnish alongside the salad.  My husband, daughter and I relished this entire potato salad.  Of course my son who is not keen on onions had me pick them out for him and then he gave his picky-eaters thumbs up.

Potato Salad without Egg

3lbs peeled potatoes cut into bite size chunks
1/3 cup of finely diced celery
1/3 of finely diced red onion
4-5 slices of bacon diced, fried and crumbled
1-2 stalks of scallions finely sliced
1 jalapeno or serrano chili seeded and finely diced
1 cup of light mayonaisse
1-2 Tbs of Dijon Mustard
1/2 tsp of celery seed
1 tsp of red or white vinegar
1 tsp of white sugar
Salt and Black Pepper to taste
5-6 hard boiled eggs (optional)

Peel and Cut potatoes.  Boil in salted water until fork tender, but not so soft it can be mashed easily.
Allow potatoes to cool.  Add with all other ingredients.  Adjust to taste. Serve immediately for best flavor, otherwise served chilled. I find when it's too chilled the flavors are more muted. Enjoy.

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