Summer time is here! What better way to welcome the hot arizona temps, than with Pool Party Potlucks? Our little family of three will be attending our first one today, carrying with us a nice big vat of potato salad. {Never mind the diet, besides I invested in a new tankini that I can wear comfortably while pounding all the yummy food!}
This potato salad has bright flavor yet is quite filling, so it'd be an insult to call this a side dish. One sad thing about this, is I forgot to grab a bag of pistachios! Ay-yay-yay! I hang my head low and pout. But, I'm hoping the pound of fried chopped bacon {thanks dar} might distract the pool party peeps from what's missing. Maybe they won't even know. But I know.
MarMar's Potluck Potato Salad
2 c Olive Oil Mayo
1 c Dijon Mustard
3 t roasted organic garlic
2 red organic apples
3 calamansi
2 c chopped celery
2 c chopped red onions
6 hard boiled organic eggs
1 package bacon
10 regular sized red potatoes {I deliberated long and hard about getting the organic bag...but, it was $3 more, so I caved I got regular instead}
4 sprigs fresh organic dill
ground dill weed, salt + pepper to taste
1. Wash and quarter potatoes. Boil in lightly salted water & garlic until fork-tender. Remove from water and let cool in fridge.
2. Using same the same boiling water for your eggs. Cook until hard-boiled. Let cool then peel and chop.
3. Fry bacon and chop when cool. Reserve bacon grease. Set aside.
4. Chop onions and celery and saute in bacon grease. Set aside.
5. Rinse and chop dill.
6. Rinse and chop the apples and squeeze calamansi {or lemon} on it to keep it from browning.
7. Mix the mayo, ground dill, salt, pepper, chopped fresh dill and roasted garlic.
8. In a large bowl, hand toss all the ingredients. {If you have pistachios, go for it! You'll love 'em.}
8. Put back in fridge to chill before the party. When transporting it, put it in a cooler.
9. Oh, and don't forget, to compost your veggie scraps and eggs shells ;)
Happy Memorial Weekend!
