Red Skin Potato Salad

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You can’t think about BBQing without thinking of potato salad, well at least I can’t. I love potato salad pretty much any way. I love the southern mustard style, German style, just give me a potato and I am pretty much a happy camper.

Through the years in my family there was always the debate about mayo VS vinegar potato salad. Now days we know that mayo salads are not good for picnics and then we all know that mayo contains tons of calories. But that just can’t stop me from loving mayo based potato salad. I use low fat or fat free mayo now to try to save some calories, but if we are eating at home and I am making potato salad, out comes the mayo in a heart beat!

I was making some chicken that had a vinegar garlic sauce so I thought that a vinegar based potato salad would go well along side of it. I was sad to think that my beloved mayo would be left waiting in the wings for this recipe but thought it would be best. Then I found this recipe! I was a happy girl all over again. Vinegar AND mayo? Hot dog!! Well hot chicken in this case…..but you know what I mean.

This recipe is adapted from Robert Irvine’s recipe from potato salad on one of his Dinner Impossible shows. I liked the idea of it but I just tweaked the ingredients a small bit. It was a huge hit this weekend! We ate it Saturday AND Monday. I love it when the food is so good there are no leftovers! I seriously thought someone was going to lick the bowl clean, that is how much we all loved this recipe!

Red Skin Potato Salad

2 pounds small red skinned potatoes, scrubbed and quartered
  • 8 pieces of thick cut, chopped
  • 2 tablespoons red wine vinegar
  • 3/4 cup low fat or fat free mayonnaise
  • 3 tablespoons whole-grain mustard
  • 6 green onions, chopped in 1/4-inch segments
  • 1/2 red onion, diced
  • 2 tablespoons sugar
  • Salt and pepper
  • 2 hard boiled eggs, chopped

Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, cook bacon on medium heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, green onions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature.

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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