Although Idaho mountain weather is doing its very best to keep us guessing, sweet summertime is on the horizon. Nothing says summer like a BBQ, and no BBQ is complete without some potato salad.
I — shocker — love potatoes, but hate mayonnaise and egg and so set out two summers ago to make the perfect no-mayo, no-egg potato salad. I couldn’t find a recipe online that I loved, so I basically decided to combine all of my favorite potato salad aspects and add a dressing that I also use on all of my green salads.
It’s been a crowd favorite ever since, and you can easily make it vegan by not adding the bacon (a.k.a. taylor’s special bowl). Here it is!
20 (side portions)
- approximately 50 small red potatoes, or as I like to measure, a full plastic produce bag (double bag it though!)
- one medium red onion
- one bunch green onions
- one head celery
- two medium cans sliced black olives
- one package sliced bacon
- 1 cup olive oil
- 1 T dijon mustard
- 3 cloves garlic
- salt and pepper
- 1 T champagne vinegar
- make sure the potatoes are clean and put them into a large pot. cover with at least 2 inches of water and bring to a low boil. cook until tender and easily pierced with a fork, before the skin starts to crack, about 40 minutes.
- while the potatoes are cooking, chop the other vegetables: dice the red onion; clean, slice and dice the celery; thoroughly clean, then chop the green onion; drain the olives. set aside and keep refrigerated if the potatoes won’t be done for awhile.
- cook the bacon until crispy. I prefer to bake my bacon on a cooking sheet covered in tin foil at 375 degrees for about 20 minutes. Place on a paper towel to absorb any extra grease, and coarsely chop.
- make the dressing: mix the olive oil, champagne vinegar, diced garlic, dijon mustard, and salt and pepper to taste. I suggest putting all the ingredients in a sealable container like a mason jar so you can just shake the ingredients to mix them.
- when the potatoes are ready, drain them and rinse them in cool water. allow them to cool for a few minutes (or you’ll burn your fingers will cutting them) and then cut into quarters, or bite size pieces and place in a large bowl.
- add the celery, olives, red onion, green onion, bacon, and dressing to the large bowl of potatoes. don’t pour all the dressing in at first — slowly add it to your liking. stir until the ingredients are evenly mixed, and keep refrigerated if you’re not serving immediately.