This salad is great for potluck dinners, barbecues, or any other summer gathering. When I was making it this time, my husband Allen said, “Are we going to get any of this or are you taking it somewhere for a lot of other people to taste?” He likes it a lot!
Lemon Rosemary Potato Salad
6 slices uncured turkey bacon or regular bacon
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon zest
(I don’t always measure these, but just use a whole lemon, zested and juiced)
1 tablespoon minced fresh rosemary
1/2 teaspoon pepper
1 minced garlic clove
2/3 cup olive oil
3 pounds Red Skin or Yukon Gold potatoes, scrubbed
3 large celery stalks, thinly sliced
Salt to taste
Cook bacon until golden brown and crisp. Cool, coarsely chop and set aside. Whisk lemon juice, zest, rosemary, pepper, and garlic in large bowl. Gradually whisk in oil until thickened. Place potatoes in large pot with enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl with dressing; add celery and crumbled bacon. Toss gently to coat. Cover and chill until cold, at least 2 hours.
MAKE AHEAD: Can be made one day ahead. I add about half of the crumbled bacon and wrap the rest in waxed paper until serving time. Keep potato salad chilled and covered. Sprinkle additional crumbled bacon over potato salad; toss gently.
Yield: Makes 8 servings
NOTE: When making this ahead, I always use the full amount of dressing because the potato mixture absorbs it when sitting overnight. If I don’t make this ahead, I mix the dressing in a separate small bowl, and add less dressing when combining the dressing and potatoes because it doesn’t have time to absorb as much and is too oily. It’s good warm or cold, but best at room temperature.
Dexter resident Debi Maghes commented: “This was delicious—I loved the fresh taste!”