Creamy Potato Salad with Egg & Bacon

October 1, 2012

Happy Sunday!

Isn’t a great feeling when your weekend doesn’t fly by? My close friend and old roommate, Megan, was back in town from Asheville, NC to pack and ship the rest of her stuff.  Since the movers did most of the work, we were able to enjoy the warm San Diego weather. Our old trio (Megan, my current roomie Ryan, and I) sat on the patio and caught up on the last two months.  They are both AWESOME peeps so it was great just hanging out.  She is enjoying her new life in the country of Nascar and moonshine, but she also misses the coolest people she knows. 😉

Megan was craving a home cooked meal since she has been living in a small hotel room with a big closet the past two months. I happily accepted her request.  We decided on Tri-tip, shrimp and potato salad.  Not much too the tri-tip and shrimp, but I did come up with a recipe for potato salad.  It has a lot going for it….bacon lovers (which is everyone minus me) should give it a whirl! This salad doesn’t resemble store bought though. It allows for the potato and bacon flavors to shine rather than mayonnaise.

Ingredients:

2 lbs. Baby Red Potatoes chopped into 1 inch pieces

1/2 cup mayonnaise

1/4 cup sour cream (or plain greek yogurt would work here)

3 T. Stone ground mustard

3 hard boiled eggs

3 strips of bacon

1/4 cup Italian Parsley (finely chopped)

1/3 cup Scallions (thinly sliced)

Salt & Pepper

Directions:

Place your chopped potatoes in a large pot with cold water. Cover and bring to a boil. Reduce heat to a simmer and continue to cook for 12-15 minutes (until potatoes are cooked).  Drain water and set potatoes aside.  Meanwhile, in another saucepan boil your eggs.  Also, cook your strips of bacon. These should all be done around the same time.

In a large bowl, mix together the mayonnaise, sour cream, mustard, chopped bacon, and scallions.  After the potatoes have cooled, add them to the mayonnaise mix and season with salt and pepper to taste.  Add the chopped eggs and parsley.  Toss well and refrigerate for at least 30 minutes before serving.

If you like your potato salad with a little kick, you can also add 2 t. of curry powder.

It’s still feels like summer in San Diego so this was perfect for a warm night. It’s great paired with BBQ’d meats.  It would also be a great side dish for a party.

Try it out!

Be back soon with more…

 

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One Response to “Creamy Potato Salad with Egg & Bacon”

  1. Megan Says:

    As always, your food is awesome. No matter what you make, it’s always memorable. I miss your company and was so glad to have the time to catch up. I can’t wait to see you soon!


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