My favorite memories of summer are the family barbecues. Mom would make the side dishes, Dad would make the burgers or steaks, and we kids would bring out the condiments. The most anticipated dish of the day would always be the potato salad. Mom’s was creamy and tart with a sprinkling of chopped parsley on top. Here is one that will surely become a family favorite! It’s great with burgers but just as good with ribs or grilled chicken.

Potato Salad Carbonaro
2 lbs Yukon Gold potatoes cut in 1 inch cubes and cooked just until tender
4 ounces cooked crisp bacon, chopped
4 hard boiled eggs chopped

For dressing:
3/4 cup Hellman’s mayonnaise
1 garlic clove finely minced
1/3 cup grated parmesan cheese
1 tsp lemon juice
1 small red onion finely diced

Mix together all dressing ingredients, then carefully add to potatoes, eggs, and bacon, being careful not to crush potatoes. Cool for at least 30 minutes in fridge before serving.

A little finely chopped parsley on top wouldn’t hurt!

Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.