{"id":104,"date":"2013-10-24T02:09:00","date_gmt":"2013-10-24T02:09:00","guid":{"rendered":"http:\/\/chefpattie.com\/?p=104"},"modified":"2013-10-24T02:09:00","modified_gmt":"2013-10-24T02:09:00","slug":"potato-salad-with-crumbled-bacon","status":"publish","type":"post","link":"https:\/\/chefpattie.com\/?p=104","title":{"rendered":"Potato Salad with Crumbled Bacon"},"content":{"rendered":"
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I only have 7 ingredients for my creamy potato salad. And I NEVER put pickles or onions in mine. That’s just wrong!<\/p>\n\n\n\n\n
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Weekday Chef’s Creamy Potato Salad with Bacon! <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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This is one of my kids’ favorite things that I make for BBQ dinners….great for fall picnics too.<\/span> <\/span><\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


<\/b>My 7 ingredients are: Potatoes, eggs,  bacon, celery, mustard, mayo, and Salad Supreme Seasoning. These 7 yummy things makes a great potato salad. But don’t eat it that often because it is very high in calories and the egg yolks aren’t so good for your arteries. But it’s great for a special event.<\/b>
      
I like to use either red, new potatoes, or Yukon Gold potatoes. Both just seem creamier to me.<\/p>\n\n\n\n\n
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And of course bacon makes everything a little bit better, now doesn’t it? <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

If I use the red, new potatoes, I don’t peel off the skins, ever. But sometimes I do with the Yukon Gold, if I’m not feeling too lazy. (or if I can get the hubs to peel potatoes for me I’ll do it every time!) haha. <\/b><\/span><\/p>\n

Potato Salad Ingredients List:<\/b><\/span>
13 to 15 small and medium potatoes cut up into bite size chunks so it fills a big salad bowl<\/span>
7 eggs (boiled with the potatoes, then chopped up)<\/span>
1 1\/4 cups of good quality mayo (Best Foods or Hellmans)<\/span>
3 Tablespoons regular French’s Mustard<\/span>
4-5 pieces of bacon cooked and crumbled<\/span>
3-4 stalks of celery finely sliced (I like that bit of crunch)<\/span>
5-7 shakes (to taste) of Salad Seasoning (about 2 teaspoons)<\/span>

Seasoning salt and pepper if you need more flavor. Mix the cooled potatoes in with all the other ingredients and add seasonings. <\/span>Top with a few shakes of parsley flakes. Refrigerate before serving. <\/span><\/p>\n\n\n\n\n
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It’s hard to find this stuff sometimes, but it MAKES every single salad better, pasta, potato, spinach…I use it a LOT! <\/span><\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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The best potatoes to use are these red, new potatoes. Just leave the skins on! <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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Yukon Gold also make great potato salads…leave skins on or peel as you please…I peeled mine for this salad. <\/span><\/b><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n
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It’s a great side dish. And it tastes even better the next day when all the seasonings have melded together as leftovers! <\/span><\/b> <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

THE WEEKDAY CHEF<\/span><\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

I only have 7 ingredients for my creamy potato salad. And I NEVER put pickles or onions in mine. That’s just wrong! Weekday Chef’s Creamy Potato Salad with Bacon!  This is one of my kids’ favorite things that I make for BBQ dinners….great for fall picnics too.  My 7 ingredients are: Potatoes, eggs,  bacon, celery, … Continue reading “Potato Salad with Crumbled Bacon”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[97],"tags":[],"_links":{"self":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/104"}],"collection":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=104"}],"version-history":[{"count":0,"href":"https:\/\/chefpattie.com\/index.php?rest_route=\/wp\/v2\/posts\/104\/revisions"}],"wp:attachment":[{"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefpattie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}