Potato Salad Recipe
Growing up in Kansas you get used to the saying, “If you don’t like weather in Kansas…wait 5 minutes.” It’s true. The weather in Kansas changes more often than a chameleon changes colors in a paint shop. Even D4 was discussing it yesterday, as we drove down a snow packed street wearing our heaviest winter gear. Just the day before she had been playing outside with her dog in 60 degree weather and The Hubs and I were grilling!
I have learned to love the ever changing weather in Kansas because it brings so much variety and adventure to life. It allows me to be grilling one day and making cinnamon rolls and hot chocolate the next. Definitely an adventure!
It can make meal planning a little bit difficult sometimes, especially if you have meat in the freezer that you are waiting for a gorgeous day to grill. D1 gave The Hubs some ribs, thick cut bacon, and Philly Cheesesteak Bratwurst for Christmas. Hoping that the weather reports were accurate he took out the brats to grill Saturday night. Also knowing that D2 would be home Saturday for dinner I had to plan around a strict vegetarian on bratwurst night. I decided that I would make a vegetarian (not vegan) recipe of her favorite potato salad.
It happens to be the favorite potato salad recipe of everyone in my family. I came across it nearly 30 years ago now. When D2 comes home I usually make 2 full recipes, one with bacon and one without. I only made one this time, which was fine. Although the others missed the bacon they didn’t complain.
In addition to the bratwurst that The Hubs was going to grill, I stuffed some red peppers with a blend of cheeses and herbs and I sliced some red onions to grill. Since I don’t eat red meat and D2 doesn’t eat any meat the cheese stuffed peppers provided for a protein source.
I had baked a banana cake with cream cheese frosting to end the meal.
The myriad foods cooking on the grill as well as the foods I had made inside presented a symphony of smells. The peppers and onions along with the smoky smell of bratwurst combining with the sweet baked banana cake and roasted potatoes for the potato salad recipe created a mouthwatering aromatic experience. It was a wonderful meal to see, smell, and taste. Still, the highlight of the meal was the roasted potato salad.
Potato Salad Recipe
- 4 cups quartered, unpeeled small red potatoes
- cup mayonnaise
- 4 slices bacon, crisply cooked and crumbled
- hard‑cooked eggs, chopped
- ¼ cup sliced green onion
- ¼ teaspoon salt
- ¼ teaspoon pepper
Heat oven to 425 degrees. Place potatoes on a cookie sheet sprayed with Pam. Bake 30‑35 minutes or until potatoes are tender and golden, flipping once. Mix mayonnaise, bacon, eggs, onions, salt and pepper in a large bowl. Add potatoes and mix lightly. Serve warm or cold.