Mile High Potato Salad

Mile High Potato Salad

On Monday I was asked by my beautiful daughter to give her and her family a ride to the Denver airport. No problem… at least that’s what I thought. We loaded everyone, including my five year old, into her vehicle, which was no small feat with so many of us. When everyone disembarked from the car and Kencaid found out he didn’t get to go with his sister the crying started.

Driving back home, he continued to cry and carry on until I did what every good mother’s does in this situation …I bribed him. If he could be good until daddy came home that evening maybe we could go to the park. Well that did it. Tears stopped, happiness and sunshine returned. I could concentrate on driving on the freeway. Until the thought hit me, what would I do for dinner? So driving in the mile high city I came up with a plan. Oven baked chicken, watermelon, and potato salad to take to the park for a impromptu picnic. Which turned out to be a very enjoyable evening for us.

Mile High Potatoe Salad

Now I’ve never been big on classic potato salad so I came up with a loaded potato salad with bacon, sun dried tomatoes, and tomato pesto. The best part is my mile high potato salad uses very little mayo. Instead, I used plain yogurt with just 3 tablespoons of mayo. We loved the flavor, and the next day it tasted even better. I also want to try making mile high potato salad with roasted potatoes next time. I think that might add even more flavor. Give it a try and tell me what you think.

I hope you enjoy this recipe. What do you love to take on a picnic?

Mile High Potato Salad
 
Prep time
Cook time
Total time
 
Mile high potato salad is loaded with bacon, sun dried tomatoes and tomatoes pesto so it's bursting with flavor.
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 8 Potatoes
  • 3 Tbls olive oil
  • 2 Tbls sun dried tomato pesto
  • 1 cup of plain yogurt
  • 3 Tbls of Mayo
  • 6 slices of bacon cooked and crumbled
  • ¼ cup of green onions
  • ½ cup of cooked sweet corn
  • ¼ cup chopped arugula
  • ¼ grated parmesan cheese
  • 1 tsp basil
  • 1 tsp oregano

  • salt & pepper to taste
Instructions
  1. Cut up potatoes and place in large pan. Cover with water and bring to boil over medium high heat.
  2. Boil potatoes until tender about 10 to 15 minutes.
  3. Drain and rinse with cold water to help cool off potatoes.
  4. In large bowl combine all other ingredients and mix well
  5. Fold in potatoes and mix well.
  6. Chill in fridge till cold.