Gloss Recipe: Bacon Potato Salad

In honor of our nation’s independence day, this week’s recipes are all about red, white and blue.  From white chocolate to blueberries to ripe, red strawberries, get a little patriotic in the kitchen this week in honor of America’s birthday week.

If potato salad is your favorite Fourth of July cookout side dish, you’ll love it with red-skinned potatoes, a little bit of lemon juice and yes, a little bit of bacon. Don’t we all love bacon?

Bacon Potato Salad
Serves 12-16

Ingredients:

2 pounds small red potatos, quartered
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 tablespoon lemon juice
1/3 cup chopped celery
2 tablespoon green onion, finely chopped (optional)
1 tablespoon fresh parsley, chopped
3 hard-boiled eggs, coarsely chopped
3/4 cup low-fat or fat-free mayonnaise
1 1/2 tablespoon whole grain mustard (I used dijon)
4 strips bacon, cooked crisp & crumbled

Directions:

1. Place the potatos in a saucepan & cover with water. Bring to a boil. Cook until fork tender about 10 – 12 minutes. Drain & put in a bowl. While still warm season the potatoes with salt, cayenne, pepper and lemon juice. Toss well. Add the celery, onion, parsley & eggs.

2. Mix the mayonnaise & mustard together. Stir into the salad. Add the bacon & toss gently.

3. Serve right away or refrigerate & serve cold.

Prep Time: 40 minutes