Potluck Potato Salad
Inspired by German-style potato salads, the potatoes soak up the bacon flavor as it sits, so it is perfect to make ahead and take to a picnic or potluck event. Note, cooking the potatoes with the skins on prevents them from turning mushy when cubed.
Ingrediënten
Serves 8-10
- 2 pounds Russet potatoes
- ¾ cup cooked and crumbled bacon about 8 slices
- ½ cup sliced green onions
- ½ cup thinly sliced celery
- ½ cup sliced black olives optional
- Sage Dressing
Instructies
- Scrub the potatoes and cut them in half.
- Cover the potato halves with cold water in a large pot.
- Bring to a boil.
- Cook until potatoes are tender but not falling apart, about 20 minutes.
- Drain and cool until they are easy to handle.
- Peel and cut the potatoes into 1½ inch cubes.
- Combine the cooked potatoes, bacon, green onions, celery and olives (if using) in a large bowl and toss well with Sage Dressing until fully coated.
- Cover and chill for at least 1 hour, or overnight.
- Serve chilled.
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