It’s summer time and you need a side dish to take to your BBQ, picnic or whatever summer shindig you’re attending. This potato salad is sure to please and make sure you get invited to everything…so long as you bring this dish!
2 lbs Red Potatoes
1/2 – 1 Cup Mayo
3 Tbsp Jack Daniels Dijon Mustard
2 Green Onions
2 Sprigs of Dill
2 Strips THICK cut bacon
1 Tbsp Apple Cider Vinager
Juice of one lemon
Salt and Pepper to taste
Start a large pot of heavily salted water to boil on high. While that’s getting up to temperature, take your bacon, cut into 1/2 inch strips, then cut those in half so you have little cubes of bacon. Brown those in a skillet on medium so they are slightly crunchy. Set them to the side on a paper towel to drain.
Take your potatoes and cube them into small, bite size pieces. I like to leave the skins on, but if you so choose, peel away! Once done, drop them in your pot of water. Because they are smaller, it will only take about 15 minutes to cook them to fork tender.
While those boil away, take your mayo, mustard, lemon juice and apple cider vinegar and combine in a bowl. (*The amount of mayo you add will determine the level of creamy indulgence you get. I’m not a mayo person myself, so I’d probably go more towards the 1/2 cup, though I admit…this was really good with the whole cup.) Mix thoroughly and taste. Add more vinegar if you want it tangier.
When your potatoes are done, strain them in a colander and then give them a shot of cold water. You don’t want them to cool completely so just a quick rinse. The warm potatoes will absorb the flavor of the dressing, giving it another level of depth and tastiness. Leave them in the colander for now.
Now, turning back to the dressing, chop your scapes and onions and add them to the dressing. Also, add the bacon at this time. (As this sits, the bacon will soften, this is why you wanted to make it a little crunchy). Finally, take your dill and remove it from its stalks. Mince the dill as fine as you can so that it blends well into the dressing and each bit has that fresh summery taste. Add this into your dressing and mix well. Lastly, take your warm potatoes and toss them in and gently fold it all together. You don’t want to mash the potatoes up, but you do want to make sure they get mixed in and covered by your creamy, loving dressing…(I’m going to let your mind go where ever you want on that one.)
Give you ‘salad’ a final taste, because the potatoes were in salted water and you have the bacon, this should be salty enough. If not, now is the time to add a pinch or two more and your pepper. Cover the bowl and let set for about an hour (if you can!) in the fridge.
Then end result is a flavorful, refreshing, and creamy potato salad. The vibrant fresh dill and lemon countered by the saltiness of the bacon add a wonder level of depth to the flavor of the dish. Even though it’s got a good amount of mayo (depending on how much you use) it still taste light because of the flavors. Make a bowl or two, show up at a summer cookout and prepare to become a rock-star!