Can you believe we are almost officially into summer? Bring on Memorial Day weekend, lots of picnics and of course – potato salad! In general I am not a fan of mayonnaise based potato salads, they can be a bit much. This potato salad offers a lighter way to go and packs a lot of flavor. I use turkey bacon, plenty of fresh dill and real maple syrup.
I will be in Arizona for Memorial Day weekend and am planning on coming back with a tan and will be feeling well rested. I also decided dill just might be an underrated herb. I love the flavor dill brings to this side dish.
- 6 cups potatoes (any variety), diced. - About 3 large potatoes
- 1 12 ounce package turkey bacon (can substitute regular bacon)
- 3 tablespoons olive oil
- ¼ cup real maple syrup
- ¼ cup fresh dill, chopped into pieces
- 1 tsp fresh ground black pepper
- 1 tablespoon garlic powder
- 1 teaspoon salt
- Add your potatoes to a large pot with water and bring to a boil, cooking for about 10 minutes until the potatoes are tender.
- While the potatoes are cooking, tend to your bacon. I like to cook mine in the oven because it's easy and mess free (especially with turkey bacon). Bake for about 30 minutes on 300 - flipping the bacon halfway through.
- Now your potatoes should be ready to be drained, place them in a large bowl and pop them in the fridge to cool.
- Pat any excess grease off the bacon and cut it into small ½ inch pieces.
- Toss the bacon in the bowl with the potatoes.
- Once the potatoes are cooled (give them at least two hours in the fridge) add in the remaining ingredients; olive oil, maple syrup, dill, black pepper, garlic powder and salt.
- Stir well and refrigerate until serving.