Everyone has their own favorite warm weather and summer recipes and even though I know you do too, I would like to add another one to the bunch…picnic potato salad. This potato salad is so good. It the potato salad recipe that Barb messaged me about on Facebook years ago.
“I am in desperate search for your potato salad recipe. I used it back in June and am trying to re-create it. But it seems your website is not working. Will it be back up soon? If not could you post the full recipe on your Facebook page? I tried to see it on your blog as well but that didn’t work either. Thanks in advance!”
After looking into the website issue, Barbara was able to get access to the picnic potato salad recipe. And she followed up with this note…
“I just finished the potato salad and yet again it is amazing. I always get tons of compliments on it when we bring it to summer parties and bbq’s”.
Of course, Barbara knows what she’s talking about. Plus, this potato salad has bacon. How could you go wrong with that?
There is just enough boiled eggs so that folks are not complaining that their portion doesn’t have enough eggs. Also, since there is a fare share of eggs in this recipe, I thought that I would add some bacon too. Bacon and eggs is like peanut butter and jelly. Cookies and cream. Chocolate and peanut butter.
See, I knew you would be on board. Give it a try and see what you think. You may even want to eat it along side this barbecue chicken.Print
Picnic Potato Salad
A perfect potato salad recipe for summer eating
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 4-6
- Category: sides
- Cuisine: American
- 2 lbs Yukon gold potatoes (washed well)
- 3 hard-boiled eggs (chopped)
- 4 strips cooked bacon (crumbled)
- 1/4 tsp sea salt
- 2 bunch chopped scallions
- 1/2 tsp sweet paprika
- 1/4 cup mayo
- 2 tbsp sour cream
- 1 tbsp dijon mustard
- 1/2 tsp cayenne pepper
- 1/8 tsp white pepper
- a few pinches sea salt (for boiling)
- fresh dill as desired
- Cut potatoes into bite-sized pieces
- Cover with water and boil with a few pinch of sea salt until fork tender
- Once potatoes are cool, add mayo, sour cream, mustard, scallions, remaining salt, paprika, pepper, bacon and eggs
- Mix well
- Garnish with fresh dill
- Refrigerate at least 2 hours (if you can wait), before serving.
Originally published: May 12, 2015.