BLT Potato Salad

AMAZING!!!

I, in my infinite wisdom, decided to make this on one of our "hotter than hell" weekends.  So this genius had the oven going most of the day (I also made some delectable granola).

4 medium, gorgeous, yukon gold potatoes
Mixed greens
1 package (nitrate free) bacon
canola or olive oil mayonnaise
1 pint grape tomatoes
onion powder
sea salt
mustard powder
red wine vinegar
garlic

Cut the potatoes into bite size pieces, put in pot and cover with cold, salted water.  Let sit while cooking the bacon.

I cooked the bacon on a rack in the oven so it could get nice and crisp!  I also ate roughly half of the precious stash before it made it to the salad. Try to hold yourself back :)

Bring the potatoes to a boil and then reduce heat. SImmer about 10 minutes.  Drain and cool them down with ice water.

Slice tomatoes in half and add to potatoes.

The dressing:

Whisk about two tablespoons of mayo with a dash o vinegar, oil, mustard, onion, and salt.  Add one minced garlic clove and mix into potato/tomato mixture.  The mayo really gives this salad the BLT flavor.

Add greens and crumbled bacon. Serve immediately.

*If you want to eat it over a few days…keep greens and bacon separate and add before serving*

1 Potato, 2 Potato, 3 Potato...MORE!

I don't know if it's possible for me to love potatoes more than I do. This week I've been craving them something fierce, don't ask me why...but I must obey.

For this particular delight, I cooked some red potatoes with green bell pepper, garlic, fennel seed, cumin, chili powder, celtic sea salt and crushed red pepper. I ate it along side some "fried" eggs.

Another favorite flavor combo is red onion, rosemary and celtic sea salt.






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Not My Mother's Potato Salad...

And my Mother's potato salad is AWESOME.

Maybe I'll get the recipe and post it in the future. It's one of the things that makes summer, summer.

This potato salad recipe was basically stolen from NY1

But this is what I did:

3 medium potatoes
1 Hard boiled Egg
1 small can (no salt added) baby peas
Artichoke hearts, baby artichokes...it's your call
1 small red onion


I cubed and cooked the potatoes (two russet, 1 red), brought them to a boil and then simmered for about 10 minutes.

Next, I steamed the artichokes and chopped up the hearts (if I hadn't been so lucky and gotten artichokes with my Urban Organic order, I would have used frozen or canned).

I quickly browned the onion and garlic and let everything cool...then mixed it all together (don't forget the baby peas and chopped hard-boiled egg! I almost did, LOL).

Dressing:
1 clove minced garlic
Lemon & Pepper blend (salt free)
Celtic Sea Salt
Olive Oil
Lemon Juice

Whisk together olive oil (2-3 tbs) with the garlic, lemon juice (1/2 a lemon), a pinch of salt and generous sprinkle of the lemon & pepper blend.

Drizzle over potatoes and mix well.

YUMMY.

It's a family joke that I hated eggs in potato salad as a kid and forced everyone to eat it egg-less for years...obviously I've gotten over that ;)

P.S. I've started a fan page for this blog on Facebook!