The perfect summer salad
A summer BBQ wouldn’t be the same without potato salad. This is an easy side to slam together before firing up the grill. Make a huge bowl and take it to your family picnic. Or spoon out a nice hefty portion and park it beside that steak you just pulled off the grill. Any way you have it, I can guarantee the bowl will be coming back empty.
Choosing the right potato
If I can recommend a type of potato, it would be red. These potatoes have a nice thin skin. Simply scrub, chop and boil. Leaving the skin on adds colour, flavour and added nutrition to your potato salad. Other alternatives are waxy skinned potato Yukon gold, yellow or white. These potatoes are not as starchy as a russet. They also tend to hold their shape much better after boiling. We have used russets the odd time. If you do, you will have to peel them because they are thick skinned. You should also be careful you don’t boil them for too long. If they start to disintegrate in the pot you will be making mashed potatoes. Ideally, stick to red yellow or white potatoes.
Potato Salad with Bacon
Ingredients
- 5 medium potatoes skin on
- 2 tbsp white vinegar
- 1 tbsp fresh parsley
- 1 stalk celery finely chopped
- 2 green onions finely chopped
- 1 baby dill pickle finely chopped
- ½ cup mayonnaise
- 2 tsp dijon mustard
- 1 tsp sriracha
- pinch salt & pepper
- 2 slices bacon cooked crisp and crumbled
Instructions
- Scrub the potatoes, chop into chunks and rinse. Boil the potatoes in salted water until cooked. Strain them and put in a large bowl and allow to cool.
- Add the vinegar and parsley and toss with the potatoes.
- Add the chopped onion, celery, pickle and toss with the potatoes
- In a small bowl combine the mayonnaise, dijon mustard, sriracha, salt and pepper. Add this mixture to the potatoes and stir.Finish by tossing in the bacon.
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