Warm Red Potato Salad with Bacon & Parmesan

Summer is prime time for picnics and BBQ’s that are full of iffy potato salad.  I don’t know about you, but I am not so much a fan of room temperature mayonnaise and all that egg-and-mayo sauce usually makes me a bit queasy.

Never fear!  I have a new potato salad concoction for you that is absolutely delicious!  This recipe is adapted from a recipe by Paula Deen and I think it is absolutely delicious.  Also–it makes a fantastic breakfast reheated in a skillet, these will be the best hash browns you’ve ever tasted.

Warm Red Potato Salad with Bacon and Parmesan

About 8 cups red potatoes, scrubbed and diced.

12 strips center cut bacon, chopped
1/2 large red onion, minced
3 bell peppers (I used one red, one yellow and one green), diced
1 tablespoon salt
fresh ground pepper to taste

1/4 cup olive oil
1/4 cup red wine vinegar
3 tablespoons Dijon mustard
2 tablespoons mayo
1 teaspoon salt

6-8 ounces grated Parmesan cheese

Boil potatoes in salted water until just done, rinse in cold water.

While the potatoes are boiling, saute the bacon until starting to crisp.  Add onion and cook until translucent.  Add bell peppers, salt and pepper and saute for a few minutes until peppers are tender.  Set aside (do not drain off the bacon grease).

Whisk together olive oil, red wine vinegar, mustard, mayo and salt.

Dump the potatoes into a large bowl, add bacon-onion-pepper mixture and olive oil mixturen and toss to combine.  Add cheese and serve warm.