Friday, 18 March 2011

Bacon Dijon Potato Salad


For some reason, last week I had an urge to eat potato salad. Tater Love is a part of my life but I tend to reserve potato salad for hot summer months to go along with burgers, BBQ'd sausages etc. This is not rule set down in stone but it's one of the guidelines I live by. Kind of like not wearing white after Labour Day. I don't question it but I'm not likely to break social conventions just 'cuz. There's gotta be a good reason to go against the grain. This recipe meets that requirement simply because it's soooo darn good!!

So, I didn't question why the potato salad desire hit me, I just gave it to it -- whole hog! Yep, I added Brad's beloved bacon to this potato salad and he LUUUURVED it! Yes, he just didn't love it -- he luuurrrved it! I got a very small bowl of it and he ate the rest as part of his lunches over the next couple of days. In Brad's book bacon makes everything taste better ... with this dish I have to agree!

As with most potato salads there is room to customize potato salad to suit your personal tastes. I'm not a huge fan of celery so I omit it. You could spice this dish up by using a spicier mustard (President's Choice's 'Sweet with Heat' would be a good option) or you can also omit the eggs if you're not a fan. Personally I love eggs in my potato salad!! How can you go wrong with eggs and bacon?!? Enjoy!

2 eggs
1lb potatoes, cubed (skins on or off)
4 tbsp red onion, diced
1 tbsp Dijon (or more to taste)
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp white vinegar
5 slices of bacon -- cooked and crumbled

Place eggs in a small pot and cover with water. Heat, on high, until water begins to boil. Remove pot from heat and cover. Let sit for 15 minutes. Drain hot water then cover eggs with cold water. Let sit for 10 minutes. Remove shells and set aside.

Meanwhile, cook the potatoes until tender. Drain.

Place eggs in a large bowl. With a pastry blender, chop up the eggs. Add the potatoes (preferabbly while they're still warm), onion, Dijon, mayonnaise, sour cream and vinegar. Mix well. Sprinkle with bacon before serving.

Yield: 4 servings

From: The Baking Bookworm

2 comments:

lizr77 said...

MMMMM love it! I will be trying this one too!
Thanks Baking Bookworm!

Laurie@The Baking Bookworm said...

You are welcome, Liz!

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