Mmmmm!!! Simplicity at it’s finest! 😉 A simple, spring supper of potato salad and fried chicken!

It just doesn’t get any better than that on a warm, sunny, Saturday afternoon! You know, that first day that it’s truly warm, so beautiful and mild outside, that you get to open up the house, tossing up the windows, and cranking the back doors wide open!

OH YEA.

Just makes you feel better no matter what life’s troubles are!! They just melt away!!

So, we had a day just like that. It was absolutely GORGEOUS out!! Had to be 80º in the sun, and I wanted to whip up something delicious, but have fun at it!

Fried chicken was an easy choice, but I wasn’t in the mood to make all the traditional dinner sides to go along with. Too heavy for a warm, sunny day. So, the next best thing?

‘Tater salad!!! 😀

Not your plain ol’, picnic-style, “Joe Average” potato salad. A spectacular day needed a spectacular salad! 😉

So I decided to play with a few ingredients I had hanging around the house. 😉
I wanted minimal ingredients with maximum flavor!

So, Mustard, Horseradish, Bacon and Cheddar Cheese
instantly became the stars of the show!

Then all of the traditional add-ins came on board, and…wa-lah!!!!

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This flavorful potato salad was very much enjoyed with my
good old fashioned southern fried chicken!

What a wonderful spring supper!

Everything came together extremely well, loaded with flavor, and OH!, so creamy!!!!

Lots of delicious sauce! Not a dry potato salad at all! Not even after day three, when we polished off the last of it! 😀

The first day, after chilling for a few hours, it was the strongest in flavor of course. But by day two, it had mellowed quite a bit and was perfect for the hubs! (I loved it both ways, but I can handle stronger flavors than he can). So keep in mind, that if you’re sensitive to stronger flavors, to make this well in advance to give all of the powerful flavors time to mingle, mix, and mellow out a little. 😉

I really LOVED this new potato salad, and boy did it ever go well with my homemade fried chicken!!! It was the perfect supper for a warm and sunny, spring day!!

So, if you’re about to have a gorgeous day coming up, plan on having this super creamy, tangy, “Mustard-Horseradish Potato Salad with Bacon & Cheddar” alongside whatever’s cooking (or grilling!) at your house! It’s sure to be a new hit for the summer! 😀

Click here for my Best Deep South Southern Fried Chicken!

8 servings

Mustard Horseradish Potato Salad with Bacon & Cheddar

Ingredients

2 lbs. potatoes, peeled russets or unpeeled red or Yukon Gold
1/2 Tbl. sea salt (for water)

For Sauce:

2 cups heavy mayo, I always use Hellmann’s
2 Tbl. juice from jar of sweet bread and butter pickles, homemade or store-bought
2 Tbl. sugar
1 Tbl. apple cider vinegar
1 Tbl. spicy brown mustard
1 Tbl. dried minced onion
2 tsp. extra hot horseradish
1 tsp.regular table salt
1 tsp. celery salt
1 tsp. mustard seeds
1/4 tsp. coarse ground black pepper
1/4 tsp. celery seeds
1/8 tsp. onion powder
1/16 tsp. garlic powder
2 small ribs celery, thinly sliced
1 extra-large hard boiled egg, peeled and finely chopped
3/4 cup shredded cheddar cheese
4 strips crisp-cooked bacon, crumbled or finely chopped, [i]divided[/i]

Instructions

In medium mixing bowl, mix all sauce ingredients except cheese and bacon, stirring until well mixed. Fold in cheese and 3 strips of crumbled bacon, cover and chill one hour.

While mixture is chilling, boil potatoes until tender*. Cover with ice water to stop cooking process. Cut into large bit-sized chunks.

Gently stir potatoes into chilled sauce mixture. *A little extra stirring, so long as you cut your potatoes nice-sized, won't hurt anything, and helps to thicken the sauce.

Cover and chill for several hours, or overnight, before serving.

Spoon into serving bowl, garnish top with last piece of crumbled bacon and some chopped celery leaves or fresh parsley, and serve!

*I like to also garnish the top lightly with a sprinkle of a little sweet smoked paprika and a little fresh cracked black pepper! Remember, we eat with our eyes first! If decorated nicely on top, this salad will be the first to go on the picnic table!

Notes

*Cooking times can vary greatly on how you prefer your potato salad.
Still slightly crisp: 15 minutes
Soft but still a bit al dente: 20 minutes
Soft all the way through: 22-25 minutes
**These times may vary according to size of potatoes. If your knife goes through with no resistance, it's done all the way through. A little resistance and a lot of resistance defines the second and first cooking times.
(We do prefer ours cooked all the way through).