Our family has a big weekend coming up. Every year we get together to celebrate Independence Day . As a family we have made it a tradition to watch the fireworks on the 3rd and build our own sparkly display for the 4th of July. It has become quite the neighborhood match-up over the last few years. There are several of us on the bay who craft one of these rafts to send out into the bay and give everyone a show. I would love to say that we won this friendly engagement the last 2 years, but that would not be exactly honest.
It is a ton of fun for everyone and the neighbors all come by and we throw a bunch of food on the grill, everyone who stops by brings a potluck a dish to share. We have a great time and BBQ. It is honestly one of my favorite times of year that is filled with family, friends, food and a lot of love.
One of the easiest dishes to make is Potato Salad. You can make as much or as little of this recipe as you like, it is also a great dish to bring to a BBQ or a potluck. This particular potato salad recipe was a huge hit, probably because it has bacon and according to my entire family bacon just makes everything better.
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Red Skinned Potato Salad with Bacon
The creamy texture along with the crunch of bacon is the perfect side dish for any potluck.
Scrub clean the potatoes and dice into 1 to 1 1/2 inch cubes.
In a large stock pot bring the water and salt to a boil, add the potatoes. Cook for about 15 minutes, potatoes should be cooked all the way through but still firm
While the potatoes are boiling, cook the bacon until well done. Place cooked bacon on a paper towel to absorb the excess grease. Reserve 1 tablespoon of the bacon fat and set aside
Peel the hard boiled eggs and rinse off with cool water. Separate the yolks from the whites and put the yolks in a small mixing bowl, set aside
Dice the egg whites, celery, onion and green onion and set aside.
In the bowl with the egg yolks add the mayo, mustard, reserved bacon fat, dill pickle juice, dill relish and the fresh dill. Mix well breaking up the yolks and mix all the ingredients together well
When the potatoes are done cooking drain in a colander and run gentle, cool water over the potatoes
When the potatoes are cooled, add the egg whites, celery and onions to the bowl and mix well.
Add the egg yolk mix to the potatoes and crumble the bacon into the salad, stir well.
Sprinkle with paprika, salt and fresh ground pepper, if desired. Let chill for 30 minutes in the refrigerator before serving.
This Red Skinned Potato Salad with Bacon recipe is gluten free