Now that we’re in the thick of barbecue season – though you wouldn’t know it in cloudy Vancouver – all my favourite summertime recipes are making a comeback. There’s nothing better than potato salad with sticky pieces of barbecue right off the grill.
Potato salad screams summer to me, even though it’s ingredients aren’t necessarily summer produce. Still, I find the nugget potatoes in the summer creamier, sweeter and more full of flavour.
The potatoes are the star in this recipe, but I also toss in a bit of chopped bacon. The bacon just helps add a bit of extra, well, bacon-iness. This recipe will make quite a bit of potato salad, which is good if you’re heading to a big barbecue, but bad if you’re just by yourself. Feel free to scale the recipe.
Summery Potato-Bacon Salad Recipe
2 lbs nugget potatoes, skin on and scrubbed (I used Yukon Gold nuggets)
6 slices of bacon
1 1/2 cups of diced celery
1 bunch green onions, sliced
5 tablespoons mayonnaise or to taste
3 tablespoons whole grain mustard or to taste
salt and pepper to taste
Hard-boil the eggs, peel, cool, dice and set aside. Chop the bacon into and cook over medium to medium high heat until the fat is rendered out and the bacon is crispy. Drain on paper towels. While the bacon is cooking, boil the potatoes in a large pot of water with a sprinkling of salt. When they are just tender, drain. If you like, cool the potatoes in cold water and peel off the skins. If you like potato skins, skip this step. Quarter the potatoes.
One all the ingredients are cool, combine the quartered potatoes, diced eggs, bacon, celery and green onions in a bowl. Add the mayonnaise and whole grain mustard. Mix well. Taste and add more mayonnaise or mustard if necessary. Season with salt and pepper. Refrigerate until chilled then enjoy!