Summer Potato Salad

We had a house full of people this past weekend. A house full of people and my thoughts are what am I going to make for everyone for lunch. With the hot summer heat I decided to have a sandwich bar, fresh cherries, this homemade potato salad with a beer and a fresh rhubarb crumble with espresso for dessert. Boy of boy was this combination a hit and it was extremely easy. The best thing about this potato salad is you can make a day or two ahead of time when you actually have the time.

I grew up with a rendition of this potato salad. My mom never made a creamy potato salad and instead just made it with Italian dressing. I love the lack of creamy as the salad is a bit more refreshing. Over the years I have made my moms potato salad my own by adding ingredients. I hope you enjoy this potato salad as much as I/ we do. It’s a great pairing to a sandwich, burger or sausage.

Summer Potato Salad

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Summer Potato Salad

Course Side Dish

Ingredients

• 1 Lb Mini Red Potatoes
• 3 Mini Yellow Peppers sliced
• 3 Mini Red Peppers sliced
• 1/2 Red Onion Finely Diced
• 4 Stalks Celery Sliced
• 6 Slices Fresh Bacon
• 3/4 Cup Shredded Sharp Cheddar Cheese
• 1/2 Cup Parsley Chopped
• 1 Bottle Italian Dressing
• 1 Tbsp Garlic Powder
• Salt & Pepper To Taste

Instructions

1. Wash and poke holes in the mini red potatoes. Microwave on high for 5-10 minutes until cooked. Let cool. 

2. While potatoes are cooking and cooling, slice the red peppers, yellow peppers and celery, chop parsley and finely dice red onion. Place in large bowl. 

3. Cook bacon as desired. I cook bacon in the microwave with paper towel below it and on top of it, as it tend to be the easiest and the paper towel absorbs the extra fat. Once bacon is cooked, crumble/cut  and place in bowl with veggies. 

4. Once potatoes are cooled cut in quarters and place in bowl of veggies. Add in cheese and Italian dressing (you may need all the bottle but may not, pour some and stir and repeat until salad is coated. If making the day prior the next day you may need to add more Italian dressing as the potatoes tend to absorb it.)

5. Refrigerate and enjoy! 

Recipe Notes

• Best if made at least 24 hours prior and left to sit marinating in dressing in the refrigerator. This is not necessary in a time crunch.