Yesterday my husband and I took a trip out to visit my dad in Long Island. Since it was a freakishly "warm" day, we decided to do a BBQ in the backyard....and to me, no BBQ is complete without some form of Potato Salad.
I like my potato salad to be packed with flavor, not just some lame potatoes covered in copious amounts of mayo. So to amp up the potatoes, I decided to add BACON (my favorite food group).
This recipe has the right balance of flavors - just the right amount of mustard and mayo, to still keep it in the classic potato salad style, but with some other yummies to kick up the flavor.
Our puppy Yoshi, relaxing in the suburbs & our delicious Strawberry Shortcake Dessert from my favorite Long Island Bakery!
Loaded Potato Salad
- 3 lbs Red Potatoes
- 4 Eggs
- 3 minced Celery Stalks
- 6 sliced thin on a bias Scallions
- 1 1/2 tsps Dried Dill
- 8 Slices Bacon
- 4 tsps Yellow Mustard
- 1 Cup Mayonaise
- 1/2 Teaspoon Garlic Salt
- 1 Teaspoon Sriracha
- Slice your red potatoes into small bite-sized wedges and place in a large pot. Cover the potatoes with water and add about 1 Tablespoon of salt. Bring up to a boil and cook until fork tender (about 10 minutes). Drain, and lay out on a pan to cool.
- Meanwhile, hard boil your eggs (bring a pot of water to a boil, gently add in your eggs, let cook 15 seconds, then turn off the heat, cover and let sit for 13 minutes). Run the eggs under cool water so you can handle them. De-shell your eggs and cut up into small pieces. Add to a large bowl.
- Cook up your bacon in a skillet until crispy. Drain on paper towels and then mince up. Add to the bowl with the eggs. Mix in all the other ingredients and add in your cooked potatoes. Serve room temperature or chilled.