I saw this recipe on 52 Ways to Cook and decided to try making it for a barbecue we were having at my sister’s house. It was delicious! I especially liked that instead of using all mayonnaise, the author cut the mayo in this recipe with sour cream. The mustard was such a flavorful addition, too.
I’m posting the recipe as written by the author on his blog, but I do need to say that I made a few changes to the original when I fixed it. For one thing, his recipe called for gold potatoes but I didn’t have any. Instead I used red-skinned potatoes since that’s what was in my pantry. For another, I used fat-free sour cream. Can’t hurt to cut out fat whenever possible. I also reduced the salt to half what was called for and doubled the bacon since my family loves bacon. Finally, I omitted the rosemary altogether just because I didn’t have any fresh rosemary on hand. The recipe was a good find and one that I would definitely make again. Be sure you give yourself time to chill the salad before serving as it’s really much better served cold.
COUNTRY DIJON BACON POTATO SALAD
- 3 lbs. gold potatoes (I used red-skinned potatoes)
- 1/4 cup sour cream (I used fat-free)
- 1/2 cup mayonnaise
- 3 tbsp. country style whole grain mustard
- 1/2 medium red onion, diced fine
- 2 tsp. salt (I cut this down to 1 tsp.)
- fresh cracked black pepper, to taste
- 4 slices thick cut bacon, cooked crispy and diced, divide in half (I used 8 slices)
- 2 tbsp. fresh cut rosemary, rough chop, divide in half (I actually omitted this)
- Put potatoes and water to cover in a large pot; bring to a boil over medium-high heat.
- Cook 20 minutes or until potatoes are tender. Drain and let cool. Cut in cubes.
- Stir together sour cream and next 5 ingredients.
- Stir together potatoes, sour cream mixture, 1/2 the bacon and 1/2 the rosemary in a large bowl. Cover and chill at least 1 hour; keep chilled until ready to serve.
- Garnish with remaining bacon and rosemary just before serving.
- Serve chilled.
Pinky's Pantry 