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Jennifer Bajsel

Summer Potato Salad

This recipe is a cold potato salad that is lightly dressed. It's got flavor, cruch and the best part is resistant starches from the potatoes.
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Prep Time 20 minutes
Cook Time 15 minutes
cooling 2 hours
Total Time 2 hours 35 minutes
Servings: 6 guests
Course: Salad, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lbs baby red potatoes skin on
  • 3 strips pasture raised bacon cooked, chopped
  • 2 ribs celery small diced
  • 1/2 each red onion small diced
  • 3 TBL avocado Oil adjust to taste
  • 2 TBL red wine vinegar adjust to taste
  • 2 TBL Grainy Mustard adjust to taste
  • 2 TBL fresh dill chopped
  • 2 TBL fresh parsley chopped
  • 2 TBL fresh thyme chopped
  • 1 tsp Kosher salt + more for boiling potato adjust to taste
  • 1/2 tsp ground black pepper adjust to taste

Method
 

boiling potatoes
  1. Fill a large sauce pot with cold water and add enough salt for the water to be salty. Place whole baby red potatoes in the pot on the stove-top and bring to a boil. Boil for 15 minutes or until tender without over cooking. Remove potatoes from water and let cool. Once cool, dice the potatoes into bite size pieces.
To cook bacon
  1. Place bacon strips on a baking sheet and place in a 350 degree oven until desired crispiness is reached (10-20 minutes). Drain on a paper towel, then chop in to small pieces.
To make the potato salad
  1. Place the cold potatoes in a large mixing bowl. Add all the other ingredients and mix well. Season to taste with salt & pepper and serve cold.