all-white potato salad

We have really been attending a plethora of barbeques lately. I guess Marines like these – I think they feel manly standing over a scorching grill in the middle of the summer.

But alas, I was not prepared for a barbeque every night of every weekend. (They should put this in the Marine wives’ manual, seriously.)

Marines also do not like gourmet. Which, for me, is a tragedy. (Luckily, my husband doesn’t feel this way…)

So, here we are. Potato salad. But I like mine with the yellow mustard left out and the bacon added in. It won't win any awards for beauty but its a good, old fashioned potato salad. Hope you like it too!

All-White Potato Salad

Serves 6-8.

Can be served warm or cold.

8 Russet potatoes

6 slices thick-cut bacon

3 hard boiled eggs

1 cup mayonnaise

3 tablespoons sour cream

2 tablespoons Dijon mustard

2 tablespoons rice wine vinegar

Salt and pepper to taste

A sprinkling of paprika for garnish

Chopped pickles for garnish (optional)

Clean and dice potatoes. Season with salt and pepper and a healthy drizzle of canola oil. Put in large mixing bowl, cover with plastic wrap, and prick holes in the top. Microwave on high for about 15 minutes or until potatoes or fork tender. Set aside to cool.

Meanwhile, crisp the bacon and drain on paper towels. Chop finely and set aside.

Chop eggs and set aside.

Whisk together the mayo, sour cream, mustard, and vinegar until very smooth.

Add the chopped bacon and eggs to the cooled potatoes and drizzle mayo mixture on top.

Mix mix mix! Sprinkle paprika on top and garnish with chopped pickles, if using. Serve!