Phew! Well, my sister’s engagement party went off yesterday without a hitch. We went for a swanky americana theme – a summer barbecue with a bit of class. I think the bloody mary bar was the biggest hit! You can’t see them all in the picture below, but we had about 10 different kinds of pickled vegetables to add, and they were all so delicious.
It was so much fun, and everyone pitched in. Husband and I made kabobs with steak, chicken and a variety of veggies – and my now famous potato salad. It’s a pretty simple salad, but with a great balance of flavors and what I call the ‘secret ingredient,’ white wine vinegar! It adds just the right amount of tang and gives the creaminess just a bit of a bite. And I add a little more celery, because I love the extra crunch.
Creamy Potato Salad with Bacon
via real simple food
3 pounds small red new potatoes (about 24)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
8 slices bacon
1/2 cup mayonnaise
1/4 cup sour cream
3 tablespoons white wine vinegar
6 stalks celery, thinly sliced
1/2 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh tarragon
Place the potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces.
In a large bowl, whisk together the mayonnaise, sour cream, vinegar, the 2nd teaspoon of salt, and pepper. Add the potatoes and celery and toss to coat. Fold in the parsley, tarragon, and bacon before serving.