Potato Salad

Although common knowledge in my family, the rest of the world might not know that I have an extreme distaste for potato salad. Was there ever a girl who looked upon hot weather with such trepidation as I, knowing that as soon as the grill was fired up the potato salad season was also upon us. More than once was I tempted as a child/teenager to destroy the boiled potatoes and eggs chilling in the refrigerator before they could be combined into the side dish I spent many a long lonely nights sharing the dinner table with.

But today marks the beginning of a new era in my life: I found a potato salad that I enjoy. I have included the recipe for all the other people who don't like potato salad in the world. I can only imagine that there are many of you.

Bacon Potato Salad
(Adapted from Simple & Delicious magazine, july/aug 2009)
serves 8
4 c. cubed red potatoes
1/4 c. chopped onion
1/2 t. minced garlic
2 bacon strips
2 T. minced fresh parsley (ours came from our garden)
1/2 c. mayonnaise
2 T. Parmesan cheese
2 T. ranch salad dressing
1 T. mustard
2 t. white vinegar
1/4 t. salt
1/4 t. pepper

Place potatoes in a large saucepan and cover with water. Bring to boil; reduce heat and cook covered for 10-15 minutes until tender. Drain.
Cook bacon strips in fry pan over medium heat. Remove, drain and crumble bacon. Add onion and garlic to 1 T. bacon grease and cook until tender.
In a large bowl, combine potatoes, onion, bacon and parsley. In small bowl, combine remaining ingredients. Pour over potato mixtures; toss to coat. Refrigerate for 1 hour or until chilled.