I love potato salad and I love making it BBQ gatherings or as a side dish when cooking at home. This potato salad is very versatile, you can just grill or pan cook any type of protein and add it as a side. I also like to put it out in charcuterie boards, or in a sandwich.
What you’ll need:
Medium size sauce pot
Knife & cutting board
Medium size mixing bowl
Large spoon or wooden spoon
Colander
Fork
Potato Salad
Course: lunch, dinnerDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
20
minutesIngredients
2 large golden potatoes cut in small cubes 1/2 inch
3 cups of water
1/2 jalapeño cut finely (leave seeds if you want your salad a little spicy)
1/4 finely chopped fresh dill
3 bacon strips cooked and chopped finely
2 tbsp yellow mustard
1 tbsp mayonnaise
salt and pepper to taste
Directions
- In a sauce pan add the water, 1/2 tsp salt and diced potatoes. Cook for about 15 minutes or until potatoes are fully cooked and a fork can penetrate them easily. Once cooked drained the water using a colander, place the potatoes in the mixing bowl and place the bowl in the refrigerator to cool off the potatoes for about 30 minutes
- Once the potatoes are cold to the touch mix in the rest of the ingredients and using a large spoon or wooded spoon mix everything together carefully to not mash the potatoes
- Place the potato salad in the refrigerator until ready to serve
Notes
- This salad can be made ahead of time and is a great salad to bring to gatherings and BBQs.
Enjoy!
XO, Carol