(Photo: FoodNetwork.com)

Red potato salad

If you've ever watched Paula Deen cook, you know most of her recipes start with a stick of butter, two cups of sugar, or half a jar of mayonnaise. Surprisingly, this potato salad is light and fresh. It's my new favorite potato salad recipe. Sorry, Momma!

  • 12 c (3 lbs) red potatos, cubed
  • …
  • 1 med green pepper, diced
  • 1/2 large red onion, diced
  • …
  • 6 slices bacon, crisped and chopped

Cut red potatoes (skins on) into large chunks. Cover with cold water and bring to boil. Reduce heat to simmer and cook 10 minues or until tender. Drain well.

Dice green pepper and onion and set aside.

Cook bacon until crisp, and let cool. Give it a rough chop.

Hint: No mess bacon. Line a sheet pan with aluminum foil. Add a rack and spray with non-stick cooking spray (PAM or equiv.) Lay bacon slices on rack and bake in oven at 400° for about 12 minutes.

Dressing
  • 1/2 c olive oil
  • 1/3 c red wine vinegar
  • 2 Tbsp Dijon mustard
  • 2 Tbsp mayonnaise
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper

Whisk or shake together all ingredients.

Assembly

Combine potatoes, onion, peppers in a large bowl. Pour dressing over the mixture and toss gently to coat.

Cover and chill.

Servings: 6

Credits: FoodNetwork.com