the best fancy-schmancy, but not hard to make, potato salad

Let me confess that I do not like potato salad. I love potatoes in most forms, hashed, fried, baked, boiled, roasted and sliced, but haven't really liked potato salad until now. Until I found this recipe, I always just passed the cold dishes of potato salad on by when at a picnic. When I came across this recipe, I was curious. It sounded like I might enjoy it, and since I had guests coming over for lunch this weekend, I decided to try the recipe out on them. If I didn't like it, then they would probably eat it all.

But I loved it.

And I wanted to keep it for all my own. I let the guests eat some, and then quickly wrapped it up and put it back in the fridge.

But I am going to share it with you. Because I want you all to experience the deliciousness that I experienced, and since you can't reach through the computer and take mine, you can make your own. With this kinda not so specific recipe that I adapted from a Food and Wine May 2008 recipe.

The now I like potato salad recipe (makes 6 servings):

• 2 large red potatoes, chopped
• 2 large yukon potatoes, chopped
• mayonnaise
• mustard
• bbq sauce
• 2 hard boiled eggs, chopped
• 3 scallions, chopped
• salt and pepper
• 1/2lb bacon, diced, sauteed, and drained
• fresh parsley, finely chopped

For this recipe, I decided to take a couple of shortcuts. First, I bought already hard-boiled eggs cause I also wanted to make deviled eggs as well, and I didn't have much time that afternoon. But if you were going to make this from scratch, then you can do that a day ahead, or earlier the same day. But even though I could have used bacon bits, I decided to saute my own bacon. I wanted much bigger pieces and I don't like the extra smokey flavor that the fake bits have.

1. Chop the potatoes, and get them in some salted water. Boil until fork tender.

2. While the potatoes are boiling, chop and saute the bacon. When crispy, remove from pan and let drain.

3. When potatoes are tender, remove from heat and drain. Allow to cool slightly while you mix the sauce.

4. Mix mayonnaise, mustard and bbq sauce together in a bowl. Now, I probably used about a cup of mayo, a tablespoon of mustard and a tablespoon and a half of bbq sauce. I like my potato salad to be a little saucy, and not dry, so I allow my potatoes to cool a little and I mix extra sauce. If you mix the sauce with the potatoes when they are hot, then the potatoes will absorb the sauce and not coat it well. But, to each his own, so do what you want. I also find that the potatoes fall apart if you stir them when they are hot.

5. Chop eggs and parsley, add to sauce.

6. Add potatoes, scallions and bacon. Stir.

7. Salt and pepper the whole thing and stir again.

8. Refrigerate, then EAT.

Now, please feel free to edit this however you want. There are those out there that like celery and relish in their potato salad, but I do not like celery or pickles AT ALL. Ick. But, it's all up to you and what you like. Enjoy it however you please.

I am going to get the rest out of the fridge right now and finish it off. Hide your eyes if you must.