Monday, July 27, 2009
Summer Potato Salad
I've had to rack my brain to get this recipe written down... it's hard you know. I can't exactly write "put 2 giant blobs of dijon and however many potatoes your biggest stockpot will hold..." well you get the point. So please excuse me for the short hand recipe. I love potato salad yet my husband loves it so much more. So it's quite the staple over summer while we are 90% BBQ'ing around here (probably why there has been a shortage of posts going on around here! Just staying cool and falling back on my usual recipes I guess!) I really prefer the taste of red potatoes in this salad then regular baking potatoes. They give it a more unique mild flavor.
3 lbs. new red potatoes (about 10?)
1 1/2 cup mayonnaise (got to be the full fat stuff!)
3 Tbsp. Grey Poupon dijon mustard
1 Tbsp. yellow mustard
1 Tbsp. white vinegar (or whatever kind ya got)
2 Tbsp. prepared sweet relish
1 Tbsp. sugar
1 tsp. garlic salt
4 hard cooked eggs, chopped
5 slices cooked bacon
1/2 c. green onion
3 Tbsp. very finely chopped vidalia (sweet) onion
1/2 c. chopped celery
Salt and pepper
Boil potatoes in a large pot with salt water until tender firm (about 20 min?) Cool and drain. Chop into 1 inch cubes. Place in a large bowl, set aside.
In a medium bowl combine mayo, mustard, dijon, vinegar, relish, sugar, garlic salt. Stir until incorporated. Add chopped onion, green onion, and celery, bacon and eggs. Salt and pepper to taste.
Add mayo mixture to the potato cubes and combine. Dust with paprika if desired and refrigerate for at least 2 hours.