I’m sure everyone celebrates Memorial Day differently, but if you’re like me, food is always involved. I like to kick off the summer season with a backyard barbecue. We don’t really barbecue as often as I would like. For some reason it seems like a lot of work carrying everything out and everything back in. I guess I’m a little lazy. So whether we’re having a barbecue style celebration inside or outside, if I’m serving American favorites, then we have to have Potato Salad.
I love potato salad! When we had our restaurant, we made it often for specials and catering events. On occasion we made German style potato salad, which was served hot with bacon and a sweet & sour dressing. Every once and a while we served an “Italian style” potato salad with vinegar, oil and parsley, but mostly, we made the “old-fashioned” American style salad. The type most people envision when they think of potato salad. I enjoy that too, but, I prefer a potato salad with a bit more going on. So here is a recipe I developed many years ago for a catering party. It’s so good, I’ve been making it ever since. The bacon gives it a rich depth of flavor and the spicy mayo gives it a nice kick! Whatever you decide to do for your holiday – have a happy and safe one!
Eggs, potatoes and bacon all cooked and ready for chopping.
Place all dry ingredients into a bowl
To make the spicy mayonnaise – just mix the remaining ingredients into a small bowl. Pour the spicy mayo onto the “dry” ingredients and combine. EASY!!
Red Skin Potato Salad with Bacon and Sour Cream
- 3 lbs Red Skin Potatoes
- 1/2 pound Bacon, cooked and chopped
- 6 eggs, hard-boiled, chopped into large pieces
- 1/4 teaspoon salt
- 1 bunch green onions, chopped
- 1 small rib of celery, chopped
- 1 tablespoon chopped fresh dill
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 teaspoon Cholula Sauce
- 2 teaspoons Worcestershire Sauce
- 2 tablespoons Dijon mustard
- two grinds of fresh pepper
- pinch of cayenne pepper
- Boil whole red skin potatoes approximately 20 to 30 minutes or until they are just cooked through. The time will depend on the size of the potatoes.
- Cool potatoes to room temperature.
- Cut them into large chunks and place them into a mixing bowl.
- Sprinkle with salt
- Add cooked chopped bacon
- Add chopped hard-boiled eggs
- Add chopped green onions
- Add chopped celery
- Add chopped dill
- To make dressing – add remaining ingredients to a small mixing bowl and combine.
- Pour dressing on potatoes and mix.
- Refrigerate and serve
You can replace green onions with chives.