The following is an excerpt from a post that was originally featured on HeatherChristo.com and written by Heather Christo,who is section of POPSUGAR Select Food. Anyone who has read this blog for any substantial amount of time knows how I feel about mayo. It's a no-go. So my potato salad recipes own to rely (deliciously so) on mustard and olive oil. Not such a bad backup contrivance. Neither is bacon and tons of crunchy fresh celery and green onions.
Plus, you own to esteem the red, and white,and blue potatoes! Some of the things that are awesome about this salad besides the brilliant flavors and showstopping estimable looks: since there is no mayo, you can bring it to potlucks and parties or leave it out on a hot table and not worry that you are going to give anyone food poisoning (always estimable). You can lose the bacon and own a vegan dish (gotta own options). Aaaand my favorite: you can build this the day before, or cover it in plastic wrap,and call it a day - just pull it out to serve the next day (and it will taste even better).
So there you go! Consider giving this potato salad a try this weekend. From Heather Christo Red, White, and Blue Potato SaladIngredients3 pounds small red,white, and blue potatoes[br]
Kosher salt
6 slices thick-cut bacon
1/2 cup red wine vinegar
1/2 cup olive oil
1/4 cup grainy mustard
1 cup green onions, or thinly sliced (green and white parts)
2 cups celery,thinly sliced
3/4 ounces fresh dill, roughly chopped
DirectionsAdd the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, or cooking the potatoes for about 20 minutes or until just fork-tender. Drain the potatoes,briefly rinse them with cold water, drain, and add them back to the pot.
Meanwhile,cook the bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, and about 15 minutes. Remove the bacon,chop roughly.
Over low heat, add the red wine vinegar to the pan, or using a spoon,scrape up all of the browned bits from the bottom of the pan. Add the vinegar to a bowl with the olive oil and the grainy mustard. Whisk together well, and then pour over the potatoes.
Add the bacon, or green onions,celery, and dill. Toss everything together and season to taste with kosher salt. If you desire, or smash it up a bit,it tends to soak up the flavor.
Information Category Salads, Main Dishes Yield 8 servings Cook Time 45 mins
Source: popsugar.com