You're right, there's not nearly enough time to explain.
But let's go ahead and give one example: I think ahead. You see, on Memorial Day, I know that there will be food. Lots of food. Food sitting out in the hot sun, potentially for hours on end, being picked at and eaten and re-eaten and then eaten again. And this is all ok.
Until you throw the dreaded MAYONNAISE into the mix.
Beware the mayonnaise!! Run for the hills!
But really. Mayonnaise is gross. And it is the primary cause of all food poisoning on summer holidays. True story.
So I always try to make a potato salad without mayo. It's pretty easy actually. There are lots of recipes out there for Southwestern Potato Salad, or potato salads with vinaigrette's, and none of them call for mayo. But this year I had a TON of bacon to use up. Like, a TON.
And the only recipes I could find online that incorporated red potatoes and bacon (the 2 items I was determined to use in my salad), just seemed so bland and/or dry.
So I made up my own recipe, and would you look at that, it turned out healthy (forget there's bacon in there for a sec), and DELICIOUS! I am definitely reusing this recipe for future picnics, BBQ's, cookouts, and any other occasion where my salad might be sitting out in the sun for a few hours.
Potato Salad with Bacon, Dijon Vinaigrette... and Hummus
Prep Time: 15 minutes
Cook Time: 15-20 minutes
- 1 1/2 lbs. red potatoes
- 5-6 slices thick-cut bacon
- 3 green onions, finely chopped
- 1/3 cup olive oil
- 1/3 cup apple cider vinegar
- 1/4 cup dijon mustard
- pinch each of salt & pepper (to taste)
- 1 cup hummus*
While boiling the potatoes, fry up bacon until crispy, cool & drain on paper towels, then tear into bite-size pieces. When potatoes are done, dice them and set aside in a large bowl to cool. Add bacon pieces to potatoes.
Finely chop 3 green onions (you can use the white and green parts, it's ok!!) and add to bowl with potatoes and bacon, reserving some to use as garnish.
In a separate bowl, combine olive oil, vinegar, dijon mustard, salt and pepper, and hummus. Whisk together until smooth. Pour over potato mixture and stir with large spoon. Garnish with green onions and place in fridge to cool. Eat!
*The best part about this dish is that it tastes great warm or at room temperature! And feel free to play around with the amounts of bacon or green onions, etc. to suit your tastes. This is not fine art here, everything tastes better when you adjust it to suit your own fancies! Have fun!