Bacon Potato Salad

When we made our delicious homemade mayo, we knew that we wanted to put it to work in another recipe. It would have been delicious slathered on BLTs, but we wanted to use it to elevate a summer picnic staple: potato salad. Oh, and speaking of BLTs, we threw in some mouthwatering bacon to the mix. (No homemade mayo in your fridge? No worries, Hellman's will do the trick too.)

To add an extra dose of summer freshness, we snipped some herbs from Sarah's garden: chives and lemon balm. If we'd had parsley, that would have been a nice option as well. Feel free to use whatever you have on hand.

The salty, crispy bacon is a critical player here. I'm pretty sure it was the bacon that made my husband, a notorious potato salad poo-pooer, say, "This is pretty damn good." Hey, can't argue with that.

Bacon Potato Salad

• 3 cups cubed red potatoes

• 6 slices bacon

• 1/2 cup mayonnaise

• 2 tsp dijon mustard

• 1/2 tsp salt

• 1 tb lemon balm, chopped

• 1 tb chives, chopped

1. Boil potatoes until tender. Drain and set aside.
2. Meanwhile cook bacon until crisp. Let cool on paper towel-lined plate, and then crumble into small pieces.
3. Mix together mayo, mustard, and salt in a large bowl. Stir in potatoes, herbs, and finally bacon until just mixed. Refrigerate.