Posted June 17, 2013
I can hardly believe that it is already September 1st. This weekend is Labor Day and somehow summer has slipped away. Even more shocking is that summer has slipped away without me making potato salad. This is quite the surprise because potato salad is one of my favorite summer time dishes. But the season isn’t over just yet. So with only a few days left until summer’s last hurrah, I finally decided to whip some up and share with you my version of this classic.
Potato salad is a funny thing. It is one of those things that is so common that everyone and their mother has a version of it. I’ve seen some with bay shrimp, some with olives, dill pickles, sweet pickles, various veggies and spice blends. This version sticks a little more to the traditional route. There is mayonnaise, mustard, potatoes, dill pickle and red onion. I also add sweet bell pepper and crispy bacon for a little crunch.
Note: It is important not to under cook the potatoes. I’ve done that before and believe me when I tell you that biting into a raw potato while enjoying this creamy salad is not something that is enjoyable. At all.
Potato Salad Recipe
A traditional potato salad with mayonnaise, mustard, potatoes, dill pickle and red onion. I also add sweet bell pepper and crispy bacon for a little crunch.
- 4 medium russet potatoes
- 1/3 cup mayonnaise
- 1/3 cup Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 cup minced red onion
- 1/3 cup diced dill pickle
- 1 red bell pepper, ribs and seeds removed, diced
- fresh cracked pepper and kosher salt
- 4 slices bacon
- 2 chopped green onions for garnish
- Place potatoes in a large pot of liberally salted water (I used 2 tablespoons). Bring to a boil. Reduce heat to medium and cook until potatoes are fork tender. Transfer to a colander and drain. When cool enough to touch, peel and dice into 1 inch pieces.
- In a large bowl whisk together mayonnaise, mustard and vinegar. Add in red onion, pickle and red bell pepper. Stir to coat. Add potatoes. Toss to coat. Season to taste with salt and pepper. Cover and chill for at least 30 minutes.
- While the potato salad is chilling cook the bacon in a skillet over medium heat. Once cooked, transfer to paper towel lined plate and set aside.
- Once potato salad has chilled, remove from refrigerator and stir. Adjust seasonings if needed. Crumble bacon over the top and sprinkle with chopped green onion. Serve.
Like many dishes, I find that this tastes better the longer the flavors have to mingle. If you are planning an afternoon BBQ, make the salad in the morning and fry the bacon just before serving. Enjoy!