It’s time for this week’s Tasty Tuesday’s with Chef Rick!
Memorial Day weekend just wouldn’t be complete without Chef Rick’s potato salad! Whether you are having a Memorial Day barbecue or festive picnic, all parties call for more than just grilled meats, you have to have some delicious sides too. And this potato salad is the perfect pairing!!!!
2 Pounds Clean, Scrubbed New Red Potatoes
1 Pound Bacon
1 Cup Spanish Onion, Finely Chopped
1 Stalk Celery, Finely Chopped
2 1/2 Cups Mayonnaise
2 Tablespoons Dijon Mustard
¼ Cup Apple Cider Vinegar
1 Tablespoon Granulated Sugar
1 Tablespoon Kosher Salt
1 Teaspoon black pepper
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15-20 minutes. Drain and set in the refrigerator to cool.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, save ¼ cup bacon fat.
Place mayonnaise, onion, celery, dijon mustard, apple cider vinegar, sugar, salt and pepper in a small bowl and mix.
Remove potatoes from the refrigerator and cut into bite size pieces (mashing a few completely) and place in a large bowl.
Stir in dressing and mix completely, place in serving bowl. Cover and place in fridge let sit for about an hour and serve.