Potluck Potato Salad

Inspired by German-style potato salads, the potatoes soak up the bacon flavor as it sits, so it is perfect to make ahead and take to a picnic or potluck event. Note, cooking the potatoes with the skins on prevents them from turning mushy when cubed.

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Ingredients

Serves 8-10

▢ 2 pounds Russet potatoes
▢ ¾ cup cooked and crumbled bacon about 8 slices
▢ ½ cup sliced green onions
▢ ½ cup thinly sliced celery
▢ ½ cup sliced black olives optional
▢ Sage Dressing

Instructions

Scrub the potatoes and cut them in half.
Cover the potato halves with cold water in a large pot.
Bring to a boil.
Cook until potatoes are tender but not falling apart, about 20 minutes.
Drain and cool until they are easy to handle.
Peel and cut the potatoes into 1½ inch cubes.
Combine the cooked potatoes, bacon, green onions, celery and olives (if using) in a large bowl and toss well with Sage Dressing until fully coated.
Cover and chill for at least 1 hour, or overnight.
Serve chilled.

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Course; Pork / Salad