Apple-Bacon Potato Salad

Apple-bacon potato salad

This is a salad that can be enjoyed warm, room temp, or cool, and is generally even better the next day.  You can even kick it up a notch and add little cubes of sharp cheddar, but that is up to you.  It’s a great make-ahead dish, and will yield approx. 6 cups.

1 stalk celery, chopped somewhat small, but not fine

1/3 C chopped onion

1 small apple, gala type, chopped coarsely, skin on

1/2 package of bacon, cooked, drained of excess, coarse chopped

4 medium white skinned potatoes (on the smallish side)

3/4 C light sour cream

1 1/2 T chopped fresh parsley

black pepper

salt

While you are cooking the bacon (I did mine in the microwave with a paper towel or two for about 2 minutes), slice the potatoes into slices about 1/2 inch thick, and then each slice into about 6 pieces, making the ends into pieces about the same.

In a small saucepan, boil until tender, just starting to crack, and then immediately drain and fill with ice cold water, draining and refilling when water warms.

While this cools, chop your onion, celery and parsley

Add these to a large bowl as you chop

Add the chopped bacon, apple and cooled potatoes

Sprinkle with black pepper and salt to taste (you can always add more)

Toss, and add sour cream, stirring gently, folding, to evenly distribute

Enjoy!