Potato Salad
Spending time with my Mom in her kitchen or having her help me cook when she would visit my family is one of my most fond memories spent together. She loved cooking from the pages of Southern Living Magazine and when I started my own home she gave me a subscription to the magazine that I still enjoy today. Her potato salad recipe is simple has just a few ingredients, I have added Broadbent Hams bacon to make it extra special. Best served with fried chicken or right out of the mixing bowl.
INGREDIENTS
4 cups red potatoes, cut in to small chunks
3 green onions, diced
6 strips of crispy bacon, chopped
1 and 1/2 teaspoons Dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons Hellman’s mayonnaise
Kosher salt and course ground pepper to taste
DIRECTIONS
Bring a pot of salted water to a boil. Add potatoes and cook until soft, about 10 minutes, check often. Drain.
While potatoes are boiling, combine mustard, olive oil, vinegar, and mayonnaise. Season with Kosher salt and pepper.
Once the potatoes are done, toss them in the bowl with vinegar mixture, add green onions and bacon. Season to taste.
Serve at room temperature or refrigerate until ready to serve.
