I love summer! I love everything about it: The warm weather, sunshine, and most importantly, the food!
Potato salad is one food that is a staple at all of our family BBQ’s. I’ve been scared to make it because my mom and mom-in-law make such great versions already. Recently I tried my hand at a recipe from Brown-Eyed Baker but adapted it more to my liking. Whatever you do, do NOT exclude the bacon drippings or bacon from this recipe! That’s what puts this potato salad in the “best ever” category! Your friends will beg you for this recipe!
Best Potato Salad EVER
use organic ingredients whenever possible
8 cups cubed red potatoes
10 slices real bacon, roughly chopped
4 hard-boiled, pastured eggs, chopped
3/4 cup real mayonnaise (preferably homemade)
1 TBS Dijon-style mustard
2 tsp sugar (I used evaporated cane)
1 tsp sea salt
bunch of chives, roughly chopped
First, boil the cubed potatoes until fork tender. Drain and combine in a bowl with the eggs.
Cook bacon in a separate pan until crisp, save drippings. Place bacon on a plate covered with a towel to drain.
In the pan the bacon was cooked in, whisk 2 TBS bacon drippings, mayo, mustard, salt, and sugar. Pour over potato and egg mixture and toss to blend.
Sprinkle with bacon and chives and gently mix. Taste and add extra salt as needed.
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