Summer Potato Salad Recipe


· 1 pound of Yukon gold small potatoes

· 1 lemon

· 1 cup of Greek plain yogurt

· 1 tsp. stone ground mustard

· 2 pieces good quality bacon cut thin

· 1/2 cup bread crumbs

· Chives

· Parsley

· Mint


Boil the Yukon gold potatoes until done and drain. Return the potatoes to the hot pot for a few minutes to remove excess water. Cut the potatoes into halves and place in a bowl while still hot. Add the zest from one lemon to the potatoes and squeeze the fresh lemon juice over the potatoes and mix.

Take equal amounts of the herbs and chop them fine. Add 1/2 cup of the chopped herbs into the potatoes and mix well

While the potatoes are coming to room temperature, fry the bacon until crispy and remove to a paper towel. Add the bread crumbs into the bacon grease and toss over the heat until they have toasted.

Add the yogurt and stone ground mustard and mix well with the potatoes.

Sprinkle the bacon and the bread crumbs over the top of the potatoes and salt and pepper to taste.

The Summer Potato Salad pairs well with Fire Pit Shrimp Boil Foil Packets, Cowboy Caviar, Thai Style Grilled Pork Skewers, and Hearty BBQ Beans

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