This potato salad recipe is a hit at just about every outdoor party. It’s creamy and crunchy. It’s salty and sweet. The real secret of this potato salad is the potatoes – you cook them until they are close to mashable and then you mash them, folding in the other ingredients as you go, while the potatoes are still hot. This creates a salad that tastes good warm, great cold and the best the day after. This is the perfect partner to any of your barbeque favorites. I’d suggest one of my favorite barbeque albums – “The Wild, The Innocent and The E-Street Shuffle” to go along with it.

Ingredients
2 lbs Red Potatoes, quartered
1 lb. Bacon, cooked and crumbled
1 small Bag of Frozen Peas
1 red Onion, diced
1 C. Mayonnaise
1 large handful red grapes, cut in half
1 bunch dill, chopped
salt & Pepper to taste

Method

1. Boil potatoes until fork tender and then cook for an additional 15 minutes.
2. While potatoes are boiling, mix all other ingredients together.
3. As soon as potatoes are drained, mash them and mix into the mayonnaise mixture.
4. Remove from refrigerator at least two hours prior to serving.