Hereās 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. š
Ingredients
Russet Potato
1 pound
Sliced Bacon
10 ounces
Chives, Finely SlicedĀ
1 ounce
Fresh Oregano, Finely ChoppedĀ
1 tablespoon
Mint, Finely Chopped
3 tablespoons
CapersĀ
2 tablespoons
Lemon Juice and Zest
1/2 lemon
Mayonnaise
1/2 cup
Celery Stalk, DicedĀ
1 stalk
Smoked Spanish PaprikaĀ
1 teaspoon
Extra Virgin Olive Oil
1 tablespoon
Salt and Pepper
to taste
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.Ā
