You guys, did you know we are over half way through our summer? Where did it go? What have I been doing? How did this happen!?
The weather is only this week really showing signs of summer, so this is going to be a seriously abbreviated season. But to make sure we were truly kicking it off (after it poured down rain on Friday), my dear brother-in-law George took all of the cousins from my husbands side (5 little kids aged 4-9) and had an outdoor slumber party. As George and Pete would say, they are Greek- and sleeping in the back yard is as close to camping as our kids are going to get. (Well maybe not, but I would have to take charge of the situation- eeeeeeee) But I have to say, George did glamping beautifully. There was a big fancy tent that fit 10 people, blow up air mattresses and an outdoor movie theatre set up. The kids grilled hot dogs over a little campfire and then made gourmet s’mores, followed by a cinematic screening of Charlie and the Chocolate Factory. This is not how I camped out as a kid, but I have to say, it was pretty awesome! (Thank You George and Rachel!!)
Also my older brother that I don’t get to see nearly often enough is in town for his birthday and we got to celebrate that last night too- it has been a really fun weekend and we culminated it with a big dinner on Sunday night with all of my brothers and sister. And at that dinner was POTATO SALAD!!!
And now I have to share this awesome twist on potato salad with you guys! After all, its summer, everyone is grilling and entertaining and having fun and eating with friends and making potato salad. Right????
So here is a new twist on an old favorite. BLT Potato Salad. No mayo, obviously- I mean , have you met me!? But there is bacon and tomatoes (duh!) and for the lettuce, there is actually a ton of fresh mint leaves and freshly chopped parsley. This is an excellent combo- you must try it out ASAP!! Just delicious!
- 3 pounds small yellow potatoes
- 1 teaspoon kosher salt
- 6 slices bacon, cooked crispy and chopped
- ½ red onion, small diced
- ½ cup minced parsley
- 1 cup packed fresh mint leaves
- 1 cup cherry tomatoes, halved
- kosher salt to taste
- ¼ cup grainy mustard
- ½ cup olive oil
- ½ cup red wine vinegar
- Add the potatoes to a medium pot and fill with water just to cover. Add 1 teaspoon kosher salt to the water. Simmer covered for about 30 minutes or until potatoes are fork tender.
- When the potatoes are cooked through, drain them and transfer to a bowl. Add the mustard-oil-vinegar mixture to the potatoes and then let them cool slightly (or they will really wilt the herbs).
- Add the bacon, red onion, parsley, mint and cherry tomatoes to the potatoes and gently toss together to combine. Season to taste with kosher salt.
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It’s interesting to add some tomatoes in the potatoes salad. I never had this idea before. Thanks 🙂
Where has this YEAR gone?! It’s so crazy. I feel like just yesterday I was wearing a big down jacket and now I’m like peeling off my clothes because of the 100+ degrees. I need to cool down with this potato salad by the pool or beach!!
Such a beautiful and fresh salad!
What a great summery potato salad!
Two of the best things combined into one salad- love it! I’m so in denial that summer is more than halfway over. But you guys are clearly enjoying in style with that epic backyard camp out!
I know is that crazy? I can’t believe summer blew by like this!!!
This salad – love how full of sustenance it is and so much flavor!
Anything involving BLT is right up my alley, but potatoes TOO? This recipe is calling my name!
Hi, I am wondering if this salad should be served warm, or can I make it ahead of time and serve it cold? Thanks
You can absolutely do either! It’s delicious warm, and I traditionally serve it chilled. What I like about chilled is that it gives the flavors even more time to meld!