Traditional potato salad recipes call for mayonnaise, a tasty but heavy mixer that's known to go very bad, very quickly in the sun. To avoid poisoning the guests at your next barbecue, try this alternative preparation.
The combined flavors of the cider vinegar, stone-ground mustard, onion, and garlic more than make up for the missing mayo, and hey, there's bacon. Everybody loves bacon. (But you can omit it for a vegetarian preparation—just saute the onions and garlic in melted butter instead of bacon grease.)
This tastes best when the potatoes and dressing are still a little warm, but it's also good after being refrigerated if you'd like to make it ahead of time.
Potato Salad with Warm Bacon Dressing
Recipe from the Rodale Recipe Finder
What you'll need:
2 pounds red potatoes, cut into large chunks
2-5 What to Eat Before Running
1 Published: Jul 05, 2012 12:00 AM EDT
1 High-Protein Snacks for Runners
3 Running Shoes - Gear
3 tablespoons apple juice
1 tablespoon stone-ground mustard
1/4 What to Eat Before Running
Running Shoes - Gear:
1.Bring a large pot of water to a boil. Dump in the potatoes, cover, and boil for 15 to 20 minutes, or until tender. Transfer to a large bowl and allow to cool for 10 minutes.
2. Meanwhile, in a medium nonstick skillet set over medium heat, cook the bacon for 3 minutes. Add the onion and garlic. Cook, stirring, for 3 minutes, or until the onion is soft and the bacon is crisp. Reduce the heat to low. Add the vinegar, apple juice, mustard, parsley, and salt. Cook for 2 minutes, or until heated through. Pour over the potatoes. Toss to evenly coat.
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