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Inside The Kitchen: Potato Salad With Bacon

* 6 cups chopped potatoes, unpeeled (about 1 1/4 pounds) – you should use red skinned with your version
* 6 strips of microwavable bacon (I suppose you could make real ones – if you want, I just didn’t have the time)
* 2/3  cup minced red onion
* 1 teaspoon extra-virgin olive oil
* 3 garlic cloves – diced
*  3 stalks of celery
* 2 tablespoons red wine vinegar
* 2 tablespoon dijon mustard
* 1/2 cup mayonnaise (I used grapeseed oil vegenaise though)
* Freshly ground pepper
* 1/2 lemon squeezed


Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.

Meanwhile, microwave the bacon. Follow the package instructions.

In a large bowl, combine all ingredients. Yes – it’s that simple.

The lemon is optional – I always like to add a little lemon to things.

And serve! I opted for chicken and string beans but potato salad works best with a heaping sandwich of goodness and a side of chips! 😉

Do you have a recipe you’d like to share? Please send it along. I’d love an invite inside your kitchen.


Sunday 5th of September 2010

I've added the ingredients to my shopping list and am making it one night this week! With the chicken and beans too. It looks really yum.

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