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

Directions

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.

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Comments

  1. Laura wrote:

    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.

    Posted 9.5.10

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