SoMD Chronicle Recipe of the Week; Make Family Barbecues a Breeze

When summer calls for outdoor fun, a quick and delicious dish like this Creamy Potato Salad is the perfect addition to any barbecue. Ready in just a few steps, this recipe from “Cookin’ Savvy” lets you spend less time in the kitchen and more time enjoying the sun. With its rich blend of boiled eggs, dill pickles, and smoky bacon, this potato salad is sure to be a crowd-pleaser at your next gathering. Find more easy summer recipes at Culinary.net.

This potato salad, serving 4-6, combines tender potatoes with savory ingredients for a creamy, flavorful side dish. The preparation is straightforward, making it ideal for busy summer days. Boiled potatoes are mixed with chopped eggs, pickles, and bacon, then seasoned with garlic and onion powders, mustard, and mayonnaise. A touch of smoked paprika adds a vibrant garnish, elevating the dish’s appeal.

To prepare, coarsely chop 3 pounds of potatoes and boil them in a Dutch oven until fork-tender, then drain. Add four coarsely chopped boiled eggs and two diced dill pickles to the potatoes. Incorporate 1 tablespoon each of garlic powder and onion powder, a 2.5-ounce package of real bacon pieces, 2 cups of mayonnaise, and 2 tablespoons of mustard. Season with salt and pepper to taste, mixing thoroughly to combine all flavors.

Once mixed, transfer the potato salad to a large bowl and refrigerate for 1-2 hours to chill and meld the flavors. Before serving, sprinkle smoked paprika on top for a smoky, colorful finish. The refrigeration step ensures the salad is cool and refreshing, perfect for warm-weather gatherings.

This recipe’s simplicity and bold flavors make it a go-to for barbecues, picnics, or family dinners. The combination of creamy mayonnaise, tangy mustard, and crunchy pickles creates a balanced texture, while the bacon adds a savory depth. It’s a versatile dish that pairs well with grilled meats, burgers, or vegetarian options, ensuring broad appeal.

For those planning a summer event, this potato salad can be made ahead, freeing up time to enjoy the festivities. Its make-ahead nature and minimal prep make it a practical choice for hosts. Visit Culinary.net for additional recipes to complement your summer menu, from appetizers to desserts, all designed for ease and enjoyment.

Creamy Potato Salad Recipe
Servings: 4-6
Recipe courtesy of “Cookin’ Savvy”

Ingredients:

• 3 pounds potatoes
• 4 boiled eggs, coarsely chopped
• 2 dill pickles
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 package (2.5 ounces) real bacon pieces
• 2 cups mayonnaise
• 2 tablespoons mustard
• Salt, to taste
• Pepper, to taste
• Smoked paprika, for garnish

Instructions:

1. Coarsely chop potatoes. In a Dutch oven, boil until fork-tender. Drain.
2. Add coarsely chopped eggs and pickles to potatoes.
3. Add garlic powder, onion powder, bacon pieces, mayonnaise, and mustard. Season with salt and pepper to taste. Mix well.
4. Transfer to a large bowl and refrigerate 1-2 hours.
5. Garnish with smoked paprika before serving.