Once again I was on Twitter and Sunny Anderson’s tweets about one of her shows caught my eye. She had this creamy potato salad that looked so delicious so I put it in my “to be made” pile — which is about as long as my “to be read” pile.
The first opportunity to make it came for Mother’s Day dinner. The original recipe called for prosciutto, which of course I didn’t have, so I used bacon. I’m going to buy some prosciutto in the big city and keep it on hand and try all those dishes that call for it all at once. Also, who knows what stone ground mustard is? I didn’t know so I used a country Dijon.
This was a hit with all the adults.
Creamy Potato and Bacon Salad
(recipe slightly adapted from Sunny Anderson)
4 slices bacon, cooked and torn into bite sizes
2 pounds red potatoes, quartered into bite-size pieces
For the Dressing:
2 scallions, finely chopped
1 tsp sugar
1 cup mayonnaise
1/2 tsp paprika
1/4 cup country Dijon mustard
1 1/2 tsp apple cider vinegar
salt and freshly ground black pepper, to taste
Place potatoes in a large pot. Fill with water and a pinch of salt. Bring to a boil and lower to a simmer. Cook for about 15 minutes until potatoes are fork tender. Remove the potatoes from the heat and drain in a colander.
To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, paprika, dijon mustard, and apple cider vinegar together. Add bacon and mix in with dressing. Taste and then season with salt and pepper.
Add the potatoes to dressing and toss. Refrigerate for at least 1 hour.