Red Potato Salad

This is not your standard potato salad.  I promise.  I do not have fond memories of potato salad.  It always seems to be that one side dish that always shows up at a cookout but no one ever touches.  This recipe completely changed the way I feel.  We included it at our Easter brunch and everyone loved it.

I found this recipe on Brown Eyed Baker.  It caught my eye for a few reasons.  First, every recipe she posts is great.  Second, the potatoes looked very lightly dressed.  There is mayo in this recipe but not too much.  And then there is the bacon.  Bacon makes everything better.  I never said this recipe was healthy.

Red Potato Salad

Source:  BrownEyedBaker

Yield: 6 to 8 servings

Prep Time: 1 hour

Ingredients

4 cups cubed red potatoes

10 slices bacon, cut into 1-inch pieces

¾ cup mayonnaise

1 tablespoon Dijon mustard

2 teaspoons granulated sugar

1 teaspoon salt

4 hard-boiled eggs, chopped

1 stalk celery, diced

1 small onion, chopped

½ medium red pepper, chopped

Directions

1. Boil the potatoes until they are fork tender. (If you’re not sure how to boil the potatoes, this is a good resource.) Drain the potatoes and set aside.

2. Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet.

3. Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine.

4. In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon.

5. Cover and refrigerate for at least 3 hours before serving.