Description
Over the years, I’ve made several versions of potato salad…warm, cold, and with different flavored mayonnaises and even homemade mayonnaise. None of these have rivaled the Italian potato salad of my childhood…until I found myself in a vacation rental in Rehoboth beach with my inlaws and this recipe was born.
[gallery ids="1681,1676,1679,1682,1684,1685,1686,1687,1691,1690,1692,1689,1698"]Ingredients
Units
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- 2 1/2–3 lb Yukon gold potatoes, chopped
- 1/4 cup roasted garlic aioli
- 2 Tbs honey mustard
- 2 Tbs sour cream
- 1 Tbs honey
- 2 Tbs chives, chopped
- Salt and pepper, to taste
- 4 slices bacon, cooked and chopped
Instructions
- Place potatoes in a large pot. Cover with water. Salt the water. Heat the potatoes over medium high heat until they come to a boil. Reduce heat to a simmer and cook for 20-30 minutes until soft.
- While the potatoes cook, combine the garlic aioli, mustard, sour cream, honey, and chives in a bowl. Stir to combine.
- Cook potatoes until they can be easily pierced with a form. Drain potatoes and add to the sauce. Season with salt and pepper and stir to combine. Top with the bacon crumbles.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Sides
- Cuisine: American
Keywords: Picnic Foods, Potato Salad