Sweet Mustard and Bacon Potato Salad

Sweet Mustard and Bacon Potato Salad

This recipe was inspired by a couple of different potato salads that I combined into one and then borrowed the dressing from a third recipe, a sweet mustard sauce that we often served with cold cuts and potato salad as a kid. It makes a great take-along item to potlucks and makes a great addition to summer picnics, cookouts or barbeques. As one reader noted, "You can't have too many potato salad recipes!"

• 3 pounds washed, unpeeled red potatoes, diced large

Simmer the diced potatoes slowly in boiling salted water just until fork tender. Do not overcook the potatoes or they will fall apart in the salad.

Drain the potatoes and scatter them on cookie sheet to cool quickly. I usually put the cookie sheet in the fridge for a half hour or so to cool off completely.

Mix together:

• 1/2 cup jarred salad dressing
• 1/4 cup plain yellow mustard
• 2 tbsp apple cider vinegar
• 3 tbsp white sugar
• 1 small red pepper, diced small
• 2 tbsp minced red onion
• 3 tbsp chopped capers
• 3 tbsp chopped cilantro (or parsley)
• 8 slices smoked bacon, cooked crisp and roughly chopped
• 1/2 tsp freshly ground black pepper
• pinch salt

Pour the dressing over the cold potatoes and toss well. Store in an airtight container in the fridge until ready to serve.

Sweet Mustard and Bacon Potato Salad

This recipe was inspired by a couple of different potato salads that I combined into one and then borrowed the dressing from a third recipe, a sweet mustard sauce that we often served with cold cuts and potato salad as a kid. It makes a great take-along item to potlucks and makes a great addition to summer picnics, cookouts or barbeques. As one reader noted, "You can't have too many potato salad recipes!"

• 3 pounds washed, unpeeled red potatoes, diced large

Simmer the diced potatoes slowly in boiling salted water just until fork tender. Do not overcook the potatoes or they will fall apart in the salad.

Drain the potatoes and scatter them on cookie sheet to cool quickly. I usually put the cookie sheet in the fridge for a half hour or so to cool off completely.

Mix together:

• 1/2 cup jarred salad dressing
• 1/4 cup plain yellow mustard
• 2 tbsp apple cider vinegar
• 3 tbsp white sugar
• 1 small red pepper, diced small
• 2 tbsp minced red onion
• 3 tbsp chopped capers
• 3 tbsp chopped cilantro (or parsley)
• 8 slices smoked bacon, cooked crisp and roughly chopped
• 1/2 tsp freshly ground black pepper
• pinch salt

Pour the dressing over the cold potatoes and toss well. Store in an airtight container in the fridge until ready to serve.