I’ve got another kid-friendly recipe for you and this time it’s one my kids actually ate! Imagine that 😉

Also it’s great for summer BBQs, as my friends can attest to.

 

 

Yes, they’re jumping for joy because I brought my potato salad that night. I know. It’s life-changing!

 

 

Anyways it’s life-changing because it’s loaded with bacon but I don’t know how virtuous you can feel after eating it… it’s still pretty heavy and true to the general ingredients of it’s normal potato salad cousins.

 

 

Bacon & Chive Potato Salad

6-8 medium potatoes, washed and cut into chunks

10 eggs

sour cream

yellow mustard

one bunch of chives or green onions, diced

one package of bacon, cooked and crumbled

1-1 and 1/2 cups shredded cheddar cheese

2 tablespoons herbed seasoning salt (or regular salt)

 

So the day before your next BBQ you cut up the potatoes and boil them along with the eggs. When the potatoes are really tender, you drain the whole pot and refrigerate until cold (I usually just do it overnight.)

 

 

Then you get to chopping.

I never peel my potatoes because I read once that most of the nutrients are found close to the skin, which goes along nicely with my “shortcut” and “I’m in a hurry” method of cooking.

 

 

I learned a really nice potato salad trick from a friend: You don’t have to peel the hard boiled eggs! 

You just cut them in half with a sharp knife (I do this step before I bring the girls into the kitchen) and then you use a spoon to gently scoop the egg out of the shell!

 

 

You just scoop it out and check for any little shell pieces that get stuck, and you’re good to go!

 

 

Next you get your little kitchen helpers to start mashing and mushing!

 

 

I love it when they hold hands 😉

 

 

Once the potatoes and eggs begin to look pretty mashed up, I start adding the sour cream and mustard.

 

 

It’s not really something I can give you a measurement for because it all depends on how big your “medium” potatoes really are. So you have to just trust yourself to add a glob at a time and keep mixing and mashing until you think the consistency is right.

 

 

The girls get to go hog wild with one generous squirt of mustard but after that I’m in charge 😉 You CAN get too overpowering a mustard flavor here.

I kind of created this with a loaded baked potato in mind. So the mustard is just supposed to add a slight kick, but in a sneaky way.

 

 

Next I add about two spoonfuls of this herbed seasoning salt (I have a recipe to make it homemade but the cookbook says it’s similar to Herbamare.)

You can also just use regular salt along with any herbs you think would taste good. Or just plain old salt and pepper!

 

 

Once the consistency is about right, you start adding the “toppings” (for consistency, I’m usually going for moist enough to hold together but not so much that I feel like I’m eating a spoonful of sour cream. But you do you.)

 

 

I recommend an immediate taste test for consistency and flavor, but keep in mind it will taste a bit better after a few hours chilling in the fridge.

(And because of that fact make sure you don’t prepare it right before you’re heading out the door to the party!)

 

 

And that’s that!

Prepare yourself to be the most popular chef at your next summer picnic because this is a really addicting potato salad! 

Three cheers for summer!

 

 


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