It’s still summer here, giving me just enough time to throw in a few last summery dishes before we’re moving toward autumn at a rapid pace. Some time ago I posted my Kay’s Potato Salad—a typically Dutch mashed potato salad with a slight hint of fresh apple—but here’s a more American type of salad for those of you who cringe at the thought of mashed taters in your salad. It’s actually very undutch to eat a salad like this, big potato chunks with the skin still on, so don’t expect to find this in a lot of Dutch homes. Told you I’ve Americanized!

Since I’ve also slapped up a Country Egg Salad, it was only logical for me to come up with a Country Potato Salad as well! If you haven’t tried the egg salad yet, go on… make one right now, I’ll wait!

This one’s for all those guys who shudder and become really nervous as soon as they hear the word salad. Throw in some mayo, bacon, eggs and they’ll eat it, trust me!

Ingredients:

2 pounds red potatoes
3 hard boiled eggs
5 oz bacon
3 or 4 spring onions
7 tbsp mayonnaise
3 tbsp yogurt
1/2 tbsp coarse mustard
2 chicken bouillon cubes
black pepper
parsley
salt

Optional: honey

Directions:

About 2 pounds pretty red potatoes. They are called Roseval potatoes here. The best there are for a good ole potato salad. I gave them a scrub and cut the bigger ones in half.

Don’t mind me, just shamelessly flaunting my new toys; nested magnetic measuring spoons. They even came with 1/2 a tbsp! I’m so in love.

I add 2 chicken bouillon cubes to the water, this will give the potatoes a wonderful flavor boost.

And I drop an additional tsp salt in there as well. I like my potatoes kinda salty when it comes to salads.

Boil the potatoes for about 15 minutes. Until tender but still firm. Drain them and let them cool off completely. I usually cook them sometime during the morning and store them in the fridge until I need them.

As soon as they’ve cooled off, cut them in bit-size pieces.

Cook the bacon until crispy brown and drain on a paper towel. Really into bacon lately.

Boil water in a saucepan, place the eggs in there and cook them for 8 minutes straight. Run cold water over them.

Slice 3 or 4 spring onions. Mine were very petite, so I opted for four of them.

Combine the potatoes, spring onions and crumble the bacon in there as well. But only if you’ll serve the salad right after preparing it. Otherwise you’ll want to stir in the bacon right before serving to keep it crunchy.

Cut the eggs in coarse pieces and add them.

Grab a bowl and combine 7 tbsp (low-fat if you like) mayonnaise with 3 tbsp yogurt, 1/2 to 1 tbsp coarse mustard, 1/4 to 1/2 a tsp salt and loads of black pepper.

This is completely optional, but I like to drizzle a little honey in there as well. It adds a lovely flavor as well as a slight touch of sweetness.

Pour the dressing over the potatoes.

And carefully combine all ingredients.

Last but definitely not least, add some finely chopped flat-leaf parsley. You can use curly parsley as well, I just really like the flavor of flat-leaf parsley, it’s kinda earthy.

I absolutely love this salad. It’s simple, tasty, and calls for basic ingredients but it’s absolutely brilliant when served with a nice, juicy steak, grilled chicken or even pork chops. I also love how my intro & end shots turned out… just sayin’!