Nicole and I are really excited for the warm weather approaching. With thoughts of picnics, fishing, and just being outdoors, we really wanted to eat some of the food associated with these activities. Like grilled corn, sandy sandwiches on the beach, fresh tomatoes and one of my personal favorites: potato salad. But it’s still too cold here in the urban parks of Philadelphia. I mean, don’t get me wrong, good Pennsylvania Dutch potato salad is good in any season, but I want something warm to combat the cold and get an early start on the summer. This 2016 winter is drawing on far too long.
So why do it this way? Well first off, no mayo. Not saying we don’t like mayo, I just find it far too heavy and it is just old school. It just coats the tongue and the individual ingredient’s flavor stands no chance against the heavy sauce. It is after all just eggs, mustard, vinegar and oil. Why not just separate the ingredients, keep them in small amounts, and let the crispy potatoes, the celery, and herbs sing their individual notes of heavenly flavor? It just makes sense to me. So put down that mayo and grab the bacon and let’s rethink this potato salad.
Like I said, this potato salad is perfect for those in between winter/spring months that are slightly chilly and you’re looking for something light for the oncoming summer. It definitely will still be good in the summer as well. I’m not certain how the crispy potatoes will hold up for picnics once dressed, but I’m sure you can keep them separate and dress right before serving them. We hope you all enjoy this recipe. Also feel free to slap an egg on there and make it for breakfast. YUM!