You can’t think about BBQing without thinking of potato salad, well at least I can’t. I love potato salad pretty much anyway. I love the southern mustard style, German style, just give me a potato and I am pretty much a happy camper.
Through the years in my family, there was always the debate about mayo VS vinegar potato salad. Nowadays we know that mayo salads are not good for picnics and then we all know that mayo contains tons of calories. But that just can’t stop me from loving mayo-based potato salad. I use low fat or fat-free mayo now to try to save some calories, but if we are eating at home and I am making potato salad, out comes the mayo in a heartbeat!
I was making some chicken that had a vinegar garlic sauce so I thought that a vinegar based potato salad would go well alongside it. I was sad to think that my beloved mayo would be left waiting in the wings for this recipe but thought it would be best. Then I found this recipe! I was a happy girl all over again. Vinegar AND mayo? Hot dog!! Well, hot chicken in this case…..but you know what I mean.
This recipe is adapted from Robert Irvine’s recipe from potato salad on one of his Dinner Impossible shows. I liked the idea of it but I just tweaked the ingredients a small bit. It was a huge hit this weekend! We ate it on Saturday AND Monday.
I love it when the food is so good there are no leftovers! I seriously thought someone was going to lick the bowl clean, that is how much we all loved this recipe!
- 8 pieces of thick cut bacon, chopped
- 2 tablespoons red wine vinegar
- 3/4 cup low fat or fat free mayonnaise
- 3 tablespoons whole-grain mustard
- 6 green onions, chopped in 1/4-inch segments
- 1/2 red onion, diced
- 2 tablespoons sugar
- Salt and pepper
- 2 hard-boiled eggs, chopped
Place potatoes in cold water in a medium saucepan.