For a summer barbeque we gave this potato salad a try.
First we cut up a 2lb medley of colorful small new potatoes into small bite size chunks. We placed them into a pot, covered them with water, added about half a tablespoon of salt, and brought them to a boil. After about 10 minutes of simmering we checked on the potatoes. We tried to get them out just as they turned soft and before they got mushy.
Then we sliced up and fried 10 strips of bacon. We placed both the taters and the bacon into the freezer right away to cool them down. We also tossed about half a tablespoon worth of mustard seeds into the bacon grease and placed a lid over them. We removed them right after a few moments as they started to pop like corn kernels.
When everything had cooled down, we used our hands to mix together the potatoes, the bacon, the mustard seeds, a few sliced scallions, and some white balsamic vinegar, olive oil, salt, and pepper to taste.
There you have it. Gorgeous!
To round out the affair we prepared and grilled up a few shish kebabs, ...
sausages and hot dogs.
