Speedy, Weeknight Potato Salad

At least once a day every day this week, I thought to myself, “Oh is tomorrow Friday?” Yeah, I’ve been disappointed every day when I realize that no, tomorrow is not Friday. But, you know what? Today it is true—tomorrow is FINALLY FRIDAY. Whew. It has been a long, dull week. I’m ready to celebrate with a super quick and easy recipe for something I almost never make—potato salad. I almost never make it because there is so much prep and chilling time that I don’t have the patience or forethought required to prepare this dish.
Well, last night I wanted potato salad to go with our burgers and veggies, so I speeded things up.

Here’s what you need:




1 bag of prewashed little potatoes (I used all but a handful)
¼ c mayo (I used fat free)
1 tbsp dijon mustard
4 slices precooked bacon
2 Eggs
½ c of pickle chips

Oh and some of this:



Sriracha (or other hot sauce), to taste
Seasoning salt, to taste
¼ c shredded cheese (I used parmesan)
And ice. You need some ice.

1. Get your eggs boiling in some water. Boil for 10-12 minutes.
2. Cut up your little potatoes (I quartered them for big chunks)
3. Put them in a microwave safe bowl with a little water and cover with cling wrap. Microwave until fork tender (5-7 minutes).
4. After your eggs have cooked, prepare a bowl of cold water with a sprinkle of baking soda (this makes it easier to peel the eggs. Dump 2 handfuls of ice in the water. Then add your eggs
5. Then you need to shock your potatoes. I just put the bowl of cooked potatoes under some cold water and dumped in some ice. Shocking, right?
6. While eggs and potatoes are cooling in their ice baths, zap your bacon in the microwave (I do mine for 45 seconds), then chop it and the pickles.
7. After eggs are cooled, peel and chop those, too.
8. Put everything in a bowl and admire all the pretty colors



9. Mix it up and serve or chill until ready to serve.



I know everyone likes their potato salad a certain way, so just adjust these ingredients and you can make some quick, weeknight potato salad. I get that my combo of ingredients is kind of weird—my husband commented that he had never seen potato salad like this before (I think he’s used to that light yellow grocery store potato salad). But this turned out creamy, tangy and potato-y. Yum!