Creamy Potato Salad with Bacon
Source of Recipe
From "In the Kitchen with David" by David Venable
"Do you know what summer means to me? Eating outdoors—even if it's in my own backyard—picnics, barbecues, you name it. And one dish in particular comes to mind: potato salad. The challenge for us foodies is always to get creative with even the most classic of dishes. So I step up my potato salad by adding some diced vegetables, Dijon mustard, and crispy bacon. Leftovers? Not a chance."
List of Ingredients
◦ 3 pounds Red Bliss potatoes (about 24 potatoes)
◦ 1 tablespoon plus 1 teaspoon kosher salt
◦ 1 ½ cups mayonnaise
◦ 2 tablespoons Dijon mustard
◦ ½ cup diced onions
◦ ¼ cup diced carrots
◦ ¼ cup diced celery
◦ 1 ½ teaspoons freshly ground black pepper
◦ ¼ cup chopped fresh parsley
◦ 8 bacon slices, cooked and crumbled
Cut the potatoes in quarters and place them in a large pot. Add enough cold water to cover them completely. Bring the water to a boil and add 1 tablespoon salt. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15 to 18 minutes. Drain the potatoes and place them in a large mixing bowl.
Add the mayonnaise, mustard, onions, carrots, and celery to the warm potatoes and, using a spatula, mix well. Add the remaining 1 teaspoon salt, pepper, and parsley and mix well. Sprinkle with the bacon just before serving. Potato salad can be made up to one day in advance. Cover and refrigerate, then sprinkle with the bacon just before serving.
Makes 6 to 8 servings