Who doesn’t love good ol’ comforting, you know it is summertime, this means bbq potato salad? I have loved potato salad since I was old enough to know what potato salad was; however, every time I buy the store kind I always say to myself, “self, there must be a better version.” Well, here it is: my Yukon gold and bacon potato salad.
What you will need:
3 lbs of Yukon gold potatoes
1 c mayonnaise
2 T Dijon mustard
2 T apple cider vinegar
2 green onions, finely chopped
4 stalks of celery, finely chopped
1/2 medium red onion, finely chopped
4 T fresh flat leaf parsley, finely chopped
4 T fresh dill, finely chopped
5 slices of bacon, cooked and chopped into small bits
salt & pepper to taste
1. Wash potatoes. Halve and quarter potatoes into bite sized pieces. Bring a pot of water to the boil and season with salt. Cook potatoes until fork tender. When potatoes are cooked, drain, and then put back into the cooking pot (this will help dry the potatoes) and let cool.
2. In a large bowl, add the green onions, the red onion, the celery, and the herbs and mix to incorporate. In a separate bowl (or mason jar), make the dressing by adding the mayo, the apple cider vinegar, the mustard and salt and pepper to taste, adjust seasoning as necessary, and set aside.
3. When potatoes have cooled, add to bowl with veggies. Mix potatoes and veggies, add some of the dressing and the bacon.
This can be served as soon as it is made, or for better results refrigerate for an hour or so before serving. This gives the potato salad time for the flavors to meld. I added a bit more dressing just before serving.
TIP: For a lighter and lower calorie version, try with greek yogurt. Greek yogurt still gives a thick and creamy consistency with half the calories! Also, leave the skins on (that’s where a lot of nutrition is and it gives a rustic feel to your dish).
Cheers and happy eating!