Prep Time: 15 minutes plus refrigeration
Cooking Time: 14 minutes
Yum Factor: TBA
Perfect summer side, awesome on picnics too.
6 cups small red potatoes quartered unpeeled
3/4 cup Kraft Real Mayo
2 Tbs. French’s Horseradish Mustard OR yellow mustard
8 slices Oscar Mayer Bacon crisply cooked and crumbled
1/4 chopped chives OR sliced green onions
1. Add potatoes to boiling water; cook 14 minutes or until tender. Drain.
2. Mix mayo and mustard in large bowl.
3. Add potatoes, bacon, chives; mix lightly. Refrigerate until chilled.
This is one of my favorite salads to take to a picnic, and when you do, provided you are using store bought Mayo, don’t sweat the lack of refrigeration. Here is an interesting mayonnaise summer food fact:
Myth: Mayonnaise is a major culprit in food-poisoning outbreaks.
Truth: Store-bought mayo can actually retard the growth of food-borne bacteria thanks to some of its ingredients, including salt and lemon juice. But many dishes that contain mayonnaise tend to be handled a lot — you add celery or parsley to egg salad and then spread it on bread, for instance — so there are more opportunities for the food to be contaminated.
Safety Tip: Wash and dry veggies before adding them to a salad, use separate cutting boards for meat and produce, and be sure your hands and work surface are scrupulously clean before making sandwiches. Homemade mayonnaise, by the way, does not contain preservatives and should be used only in foods that will remain refrigerated.