Red, White, and Blue Potato Salad

Ingredients:

2-3 lbs of low starch varietal potatoes (purple, red, fingerling)

4 strips of thick cut bacon

1/2 cup of fine chopped red onion

1/3 cup of fine chopped celery

3 tbsp of fine chopped dill pickle

1/3 cup of high quality mayo

2 tbsp of dijon mustard

1/2 tsp of salt

1/4 teaspoon of smoked paprika

If Roasting Potatoes:

1/4 cup of olive oil

1 tsp of sea salt

If Instant pot potatoes:

1 cup of water

1 tsp of salt

2 cloves of garlic

Specialty tools: 32 ounce mason jar

Instructions:

Wash potatoes. Cook potatoes whole one of two ways.

Roasted: toss in olive oil/sea salt and roast in the oven at 400 for 30-45 minutes.

Instant pot: With a rack in the bottom. add potatoes, water, salt, and 2 cracked cloves of garlic (smack garlic with side of a kitchen knife, but leave whole). Cook on High Pressure for 6 minutes.

While potatoes are cooking cut bacon into 1” pieces and pan fry until crispy. Reserve 1.5 tbsp of bacon fat. Wrap cooked bacon in a paper towel and set aside.

In a medium bowl add red onion, celery, dill pickle, mayo, and dijon mustard, salt, and paprika. Add the reserved bacon fat and stir until these ingredients are completely mixed. Refrigerate. This will soften these ingredients and let ingredients come together.

Once the potatoes are done refrigerate. Once the potatoes are completely cool, chop potatoes into 1/2” to 3/4” cubes. Waiting until the potatoes are cooled to chop them will prevent your salad from getting mushy.

Lightly toss the dressing/veggie mix with the potatoes in a large bowl and refrigerate for at least an hour. Top with crispy bacon and serve!

This salad is perfect for a summer bbq, picnic, or potluck.