Bacon-Chive Potato Salad

What would a backyard barbecue be without potato salad? This recipe is a little different from what I’m used to. In my family recipe, the potatoes are always peeled and sliced into smaller pieces, and it includes eggs, mustard, mayo, and pickle relish. I would post it here today, but it’s one of those recipes that I don’t have exact measurements for; I just sort of throw it together, but some time I’ll try to write it down as I make it, and I’ll post it here when I do.

In the meantime, this Taste of Home recipe looks pretty good!

2-1/2 pounds small red potatoes
1/2 cup real bacon bits
1/4 cup minced chives
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Directions: Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool. Cut into wedges; place in a serving bowl. Add bacon and chives. In a small bowl, combine the mayonnaise, mustard, salt and pepper. Spoon over salad; toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.

Speak Your Mind