Pickle-Free Potato Salad

"I am not a fan of pickles, so I always volunteer to take this salad to picnics and BBQ's so I know I can have potato salad with my Q. This recipe is not gloopy at all. The bacon is optional. I generally use either green onions or celery, but never both and garnish with a dusting of smoked paprika."
 
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Ready In:
1hr
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Scrub the potatoes and slice in half.
  • Drizzle olive oil on a jelly roll pan and sprinkle with salt. Lay potatoes cut side down and swish around a bit to coat with oil.
  • Bake at 400 degrees until easily pierced with a knife - 30-40 minutes.
  • Meanwhile, place eggs in a pot and put in enough cold water to cover by one inch. Bring to a slow boil. Once water has boiled, cover and remove from heat. Let sit 12 minutes and then drain and run cold water over the eggs for about a minute.
  • Cut bacon into a dice and fry until crumbly. Remove bacon with a slotted spoon and place on paper towells to drain. Reserve a Tbsp of drippings.
  • When the potatoes are ready, remove from oven and cool just until you can work with them witout swearing :) Cut the potatoes into cubes and place in a bowl.
  • Sprinkle the lemon juice (from one lemon), the vinegar and the reserved drippings over the potatoes and toss. Set aside to cool for a bit while you slice the vegetables and peel and dice the eggs.
  • Mix the remaining ingredients together, adding just enough mayo to hold everything together and mix, smashing some of the potatoes with the back of the spoon to add texture. Season to taste with the pepper and more salt if necessary.

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RECIPE SUBMITTED BY

I read cookbooks like they are novels. I would be hard pressed to pick a favorite, but I love all of Nigella Lawson and Jamie Oliver's books as well as the Best American Recipe series. The book that I couldn't live without though, is the one I started in a notebook at age 15 while I was an exchange student in New Zealand. I am a research fanatic, and have to review at least five recipes for a dish before I decide which one to use. More often than not, I use elements from multiple recipes. My husband and I welcomed a little girl in December of 2006, and I am having a great time making her baby food. I am looking forward to teaching her how to cook and love food as much as I do. I have lost about 50 pounds since giving birth (gained 20 with the pregnancy) and feel very fortunate that this is the case - especially since I have not been working on if very diligently. My weight loss and my daughter have inspired me to try and eat in a healthier way, by using fewer processed ingredients and more whole foods. I am opposed to artificial ingredients such as Splenda. I am a Flight Attendant by profession (which is where sassySTEW comes in - although it could also apply to cooking). I do event coordinating and some catering on the side. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=newtaginethbanner.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/newtaginethbanner.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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