Bacon Potato Salad

Who doesn't love a good potato salad?  It seems so easy to make; however, I think the true potato salad masters are grandmas.  I tried to get my grandmother's recipe before she past away, but she never wrote it down.  She said she had the basics, guessed, and tasted until she thought she had it right.  Maybe I will have to start trying to do the same.

This recipe is not your classic mayo potato salad.  It is probably more like a German style potato salad, but not quite as heavy.  I boiled whole Yukon gold potatoes, waited until they were cool enough to cube, and then tossed them with bacon, parsley, and a light vinaigrette.  Because it is mayonnaise free, you can set it out at room temperature or serve it cold.  It can withstand setting out at parties or BBQ's and is even better the next day.

Bacon Potato Salad

1 pound Yukon gold potatoes, boiled and cubed

6 slices cooked center cut bacon, crumbled

4 green onions, chopped

2 tablespoons fresh flat leaf parsley, finely chopped

2 tablespoons olive oil

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

Salt & pepper to taste

In a large bowl, toss the potatoes, bacon, green onions, and parsley together until combined.  Set aside.  In another smaller bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to make your vinaigrette.  Pour the vinaigrette over the potato mixture.  Toss until everything is coated.  You can serve immediately or chilled.