I took a bigger break from blogging than I meant to with the Victoria Day long weekend. For the weekend my family went up north to the cottage. It was a gorgous sunny day – so warm that Laura and Chris braved the cold lake waters to put in the dock in the lake! Depending on the weather we will be up boating and swimming in the lake as soon as possible. The family has been going up to this cottage for four generations. My great grandparents bought the property and built it.
It wasn’t just the Victoria Day weekend – we also celebrated my Auntie Andrea’s birthday with cheese and crackers, cookies and lots of treats. It was lovely to sit by the lake and all together. Auntie Andrea did a lot of work for Laura’s bridal shower and she continues to listen to all of my Mom’s checklists and wedding plans. It is wonderful to see sisters that always have each other’s back. I am even luckier with my three sisters. Despite a few arguments, we get along well and always want the best for each other.
This warm potato salad recipe is one that Jonathan and I – inspired by this recipe – experimented with and really quite enjoyed. There is zero mayonnaise, which gives it a distinct, but delicious flavour. It is very different from the type you get in the grocery store that is full of calories. The flavours came from the honey Dijon mustard, celery seed, white wine vinegar and chili flakes. If you are looking for a new favourite potato salad recipe – you’re in luck!
7 medium red potatoes, unpeeled
4 slices bacon
¾ cup chopped onions
1 tablespoon all-purpose flour
1 tablespoon sugar
½ teaspoon salt
1/ teaspoon celery seed
2 teaspoons Montreal steak spice
2 teaspoons Worcestershire sauce
2 teaspoons crushed chili flakes
¾ cup water
¼ cup white wine vinegar
2 tablespoons dijon mustard
2 tablespoons chopped fresh parsley
- In 4-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Simmer covered, 25 to 30 minutes or until tender. Drain; cool slightly. Cut into slices.
- Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towels. Chop bacon; set aside.
- Remove and discard bacon drippings from skillet. Add oil; heat over medium heat. Add onions; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, sugar, salt, celery seed, and other spices. Gradually stir in water, vinegar and mustard. Cook over medium heat 2 to 3 minutes, stirring constantly, until bubbly and thickened.
- Stir in potatoes and bacon. Cook, stirring frequently, until thoroughly heated. To serve, sprinkle with parsley.