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!
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!!!!
Save to your Pinterest boards!
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! *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).
*Cooking times can vary greatly on how you prefer your potato salad.