Imagine a loaded backed potato, without the cheese, made into summer’s favorite side: potato salad. Salivating yet?! This recipe is guaranteed to bring rave reviews and may steal the show at the pot luck supper.
I made the potato salad photographed here with those little teeny tiny potatoes that come in red, purple and white (sorta like red, white and blue!). I boiled them the night before and refrigerated them overnight. Then, a simple slice, cutting each one in half, makes the perfect size.
Remember when you are making potato salad that it is like soup: letting it sit for awhile will allow the flavors to blend. To salt, you want the potato salad to taste a little under-salted on the first pass. After flavors have blended (about an hour), taste again and see if more salt is needed.
- 3 lbs red potatoes (gold potatoes work well also. And, if you can find the teeny colorful potatoes that I used for today's photos, they add an extra "red, white and blue" and some extra antioxidants also!)
- ¾ cup of chopped green onions, green and white parts both
- 3 stalks celery, diced fine
- 7 pieces crispy bacon, crumbled
- 1.5 t sea salt, or to taste
- ½ t black pepper, or to taste
- ½ cup mayonnaise
- ½ cup sour cream
- 1 T dijon mustard
- For best results, boil potatoes the day before and refrigerate overnight (I do not peel my potatoes; do what you like best)
- Cut potatoes, once cool, into bite size chunks
- Cook bacon to crispy
- Combine green onions, celery, bacon to potatoes
- Mix mayonnaise, sour cream, mustard, salt & pepper in a separate bowl
- Combine potato mixture and the mayonnaise mixture together.
- Refrigerate for an hour. Decide if more salt and pepper are needed.
