SUMMER POTATO SALAD

Here’s your Labor Day weekend potato salad; not too heavy with the mayo, salty from the bacon, and zesty from the lemon! THIS is your new favorite (and EASY) BBQ side. ?

Ingredients

Russet Potato
1 pound
Sliced Bacon
10 ounces
Chives, Finely Sliced 
1 ounce
Fresh Oregano, Finely Chopped 
1 tablespoon
Mint, Finely Chopped
3 tablespoons
Capers 
2 tablespoons
Lemon Juice and Zest
1/2 lemon
Mayonnaise
1/2 cup
Celery Stalk, Diced 
1 stalk
Smoked Spanish Paprika 
1 teaspoon
Extra Virgin Olive Oil
1 tablespoon
Salt and Pepper
to taste
60 minutes
4-6 servings

Directions

1. Boil Potatoes

Bring the potatoes to boil in a large pot of cold water. Cook them about 15-20 minutes until they are easily pierced with a knife. Drain and let it cool.

2. Cook Bacon

Place the bacon on a sheet pan and bake them at 400F until they are crispy.

3. Cut Potatoes, Mix, and Serve!

Cut the potatoes into large diced pieces. In a large bowl, mix the rest of the ingredients with the potatoes and sprinkle the chopped bacon crisps on top.