Warm Dijon Potato Salad

Potato Salad….perfect for all your summer barbecues!  To be honest though, I never grew up liking potato salad.  I am not a fan of hard boiled eggs so the idea of mashing them up in a bunch of potatoes never sat well with me.  And it still doesn’t…sorry!  So the solution….a recipe that is made without eggs….except for in the mayo!  This recipe had actually been forgotten about for several years.  I think the last time I had made it was when my 12 year old was little.  I thought about it for Memorial Day this year and made it again, and again last weekend, and now I am hooked!  It is warm, creamy, savory, loaded with bacon and oh so delicious!  Make it up for 4th of July and it will be a hit!  

Okay, so to start you need 5 medium red potatoes.  Wash them and place them in a medium-large stock pot.  Fill the pot with water to just about an inch past the potatoes.  Cover and bring to a boil.  Then reduce heat and simmer for 20 minutes.  

While your potatoes are boiling, in a large bowl add your mayo, parmesan cheese, green onions, balsamic vinegar, Dijon mustard, garlic, bacon, salt, pepper, and cayenne pepper.  

Then mix it all up.  

When the potatoes are done remove them from the pot.  I like to let them cool a few minutes so they are not so hot to handle, but still warm.  Then cut the potatoes into cubes and add to the mayo mixture.  Stir it all up and serve immediately.

This is best when it is still served warm or at room temperature.  And try your best not to eat it all while preparing the rest of dinner.  My daughter and I decided I needed to start doubling it….I wonder why!  If you have leftovers and/or need to store it in the refrigerator I like to pop it in the microwave to warm it up again a little before serving.  

Here is your printable recipe!

Warm Dijon Potato Salad

 

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This potato salad is warm, creamy, savory, and loaded with bacon and oh so yummy! Perfect for a summer BBQ and if you prefer potato salad without eggs!

Author: A Fireman's Wife

Serves: 4

Ingredients

• 5 medium red potatoes
• ½ cup mayo
• 1 tablespoon fresh grated parmesan cheese ( not the green can)- *optional- I'm dairy free now and still tastes great without it.
• 3-4 green onions, sliced
• 2 teaspoons balsamic vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon minced garlic
• 4-5 slices cooked bacon, chopped
• ¼ teaspoon kosher salt plus more to taste
• ¼ teaspoon black pepper
• Dash of Cayenne Pepper-optional

Instructions

1. Wash the potatoes and place them in a medium-large stock pot. Fill the pot with water to just about an inch past the potatoes. Cover and bring to a boil. Then reduce heat and simmer for 20 minutes.
2. While your potatoes are boiling, in a large bowl add your mayo, parmesan cheese, green onions, balsamic vinegar, Dijon mustard, garlic, bacon, salt, pepper, and cayenne pepper. Mix it all up.
3. When the potatoes are done remove them from the pot. I like to let them cool a few minutes so they are not so hot to handle, but still warm. Then cut the potatoes into cubes and add to the mayo mixture.
4. Stir it all up and add more salt if needed. I usually do but some bacon is saltier than others and I like to taste it first so it's not too salty. Serve immediately.

Notes

This is the best when it is still served warm or at room temperature. If you have leftovers and/or need to store it in the refrigerator I like to pop it in the microwave to warm it up again a little before serving.

*I usually always double this recipe and found it doubles nicely purchasing a 3lb bag of red potatoes and doubling the rest of the ingredients. If you want it a little more creamy just add a little more than a cup of mayo.

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