Now that we’re going into the holiday season, it’s time to start thinking about side dishes to serve on those hot summer days. One of my favorite recipes to serve on steamy summer day is potato salad! It’s light, cool and super easy to make, which is ideal if you’re whipping up a batch for last minute company or even prepping for a big party.
Try this recipe if you’re in need of sprucing up your side dish repertoire!
- 3-lbs. small red potatoes
- kosher salt and black pepper (to taste)
- 8 slices bacon
- 1/2-cup mayonnaise (or Miracle Whip)
- 1/4-cup sour cream
- 3 tbs. white wine vinegar
- 4 stalks celery, thinly sliced
- 1/2-cup chopped fresh flat-leaf parsley
- 1/4-cup chopped fresh tarragon
- 1. Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil.
- 2. Add a teaspoon of salt, reduce heat, and simmer until the potatoes are tender, roughly about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
- 3. Cook the bacon in a large skillet over medium heat until crisp. Make sure you have drained the grease off of the bacon. Once cool, break the bacon into pieces.
- 4. In a large bowl, whisk together the mayonnaise (or Miracle Whip), sour cream, vinegar, ¾-teaspoon salt, and ½-teaspoon pepper. Feel free to add more salt and pepper until it tastes just right.
- 5. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.