Recipe of the Week; BAKED POTATO SALAD

We've all made potato salad- that boring, strange-textured lumpy stuff that seems to appear at every picnic or pool-side gathering in the summer.

Standard potato salad is pretty boring to me. Everyone I know seems to have their own special way of making it, but rarely have I come across your basic mayonnaise-based potato salad that's worth a second helping. Until recently, that is.

It started with my son's post-football practice picnic. Traditionally, the parent-run football organization hosts a picnic for all of the families after the first full week of practice. All families are assigned a certain type of food to bring. TJ's team was assigned "cold salads". Which means anything from anti-pasta's to potato to those funky jello-mold things with suspended canned fruits that I refuse to eat.

My philosophy is to never serve anyone a new recipe or concoct one on my own without trying it out at home first. This is especially important if you're making a dish for people you don't know that well. Well, I threw caution to the wind and whipped up something new, and it turned out to be pretty darned good.

And after scouring the rows and rows of potato salads at the end of the picnic, I'm pleased to say my big Pyrex bowl was the only one completely empty. That must mean something...



3 pounds red potatoes, skin on and scrubbed
olive oil
5 to 6 slices bacon, preferably peppered
1/2 cup diced red onion
3/4 cup mayonnaise
2 tablespoons apple-cider vinegar
1/2 to 3/4 package dry Ranch dressing mix
1/4 teaspoon Cajun or Old Bay seasoning
kosher salt, to taste
fresh ground pepper, to taste
1 1/2 stalks celery with tops, sliced thin
3 hard boiled eggs, peeled and chopped
fresh parsley or extra celery tops, minced for garnish

Preheat oven to 475 degrees. Rub the cleaned potatoes lightly with olive oil. Bake until cooked, but firm, approximate 30-45 minutes depending on the size of the potatoes. Potatoes are ready when they are easily pierced with a fork, or have a little give when squeezed on the sides. Set aside and allow to cool.

Slice the bacon into 1-inch pieces. Fry until crispy, drain on paper towels and set aside.  In a small mixing bowl, whisk mayonnaise and vinegar. Add the dry Ranch dressing, seasoning blend, a little salt and pepper. I recommend adding the Ranch, seasoning and salt a little at a time and taste until desired flavor is reached. The dressing can be salty if too much of the seasonings are added.

Cut the potatoes into cubes. I like to go a little large on my cubes, to avoid the potatoes totally mushing up during the mixing process. Add the onion, celery, bacon and eggs. Carefully fold in the dressing, mix well to ensure even coating.

Refrigerate several hours or overnight before serving. Sprinkle minced parsley/celery tops then a little fresh Cajun or Old Bay seasoning (for color) right before serving.