No, I’m not returning to blogging here. The best place to read my writing is still Substack. If you’re not a subscriber yet, you really should be. It’s like the old blog, but vastly better. I do need, however, to do a better job of making the recipes I share there easier to find (hunting through back issues of newsletters is no fun for anyone), so I’m going to start posting the full recipes here and just linking to them in the newsletter.
Now that we’re all on the same page, up this week is a new recipe for potato salad that I cobbled together from what I had on hand a few weeks back, and will forever and ever, for the rest of my life, be taking to summer cookouts. The first night I made it, Chris had five helpings. The next time I made it, my girlfriends ate about three pounds of it in one sitting. So, here you go.
Summer Potato Salad
Prep Time: 45 Minutes; Serves 12
- 5 pounds red potatoes, chopped (but not peeled)
- 8 boiled eggs, peeled and chopped
- 2 cups mayo
- 6 Tablespoons Dijon mustard
- 1 cup sweet relish
- 8 stalks celery, diced
- 1 red onion, diced
- 2 teaspoons salt (plus more if it needs it)
- 1 pound thick sliced bacon, cooked and chopped
- .25 chives, chopped
- Dice your onion, celery, and chives; set aside;
- Chop potatoes into bite-sized pieces; cover with water and bring to a boil; continue to cook until fork tender; drain and rinse under cold water; allow to cool;
- While the potatoes cook, cook bacon until it just begins to crisp (I prefer in the over, but you can cook on the stovetop if you like); drain on paper towels, chop, then set aside;
- While the potatoes cool, place eggs in the same large pot used to cook potatoes and cover with water; bring to a boil; cover with lid and remove from hear; allow eggs to remain in water, covered for 10 minutes; remove from water and place into an ice water bath to cool for at least 10 minutes; peel and chop.
- Combine the mayo, mustard, relish, and salt; stir until well mixed;
- In a large bowl, combine potatoes, bacon, eggs, celery, and mayo mixure; mix well and adjust seasonings to taste. Serve immediately at room temperature, or chill and serve later.