Potato Salad (No Mayo)

 

This month I picked the Movies and Munchies flick, Best in Show.  This is a super quirky 2000s movie that Hubs and I enjoyed.  This is not a foodie movie so it takes a little creativity.

The movie follows several couples as they take their dogs to a dog show competition (most are woefully, hilariously inadequate).  The movie is shot in mockumentary style, “interviewing” the competitors throughout the movie.

Foodie inspiration came from locations (especially Philadelphia), a BBQ, and a lackluster pot roast.

 I decided to go with the BBQ - which boasted a cake decorated like a dog (I was sorely tempted, but had no time or reason to make a dog cake). I ultimately made a potato salad for our Memorial Day picnic.  While maybe or maybe not in the scene, it is perfect for any barbeque.

I loved this salad and I think most guests at our BBQ did too!

Potato Salad (No Mayo)

1 ½ pound new potatoes (small red skin potatoes)

2 ½ tablespoons olive oil

1 ½ tablespoons vinegar

1 ½ tablespoons dijon mustard

1 teaspoon honey

1 ½ teaspoons dried parsley

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon garlic powder

Pinch crushed red pepper flakes (optional)

¼ cup cooked crumbled bacon

Boil the potatoes in salted water for 15-20 minutes or until fork tender.  Dain and cool completely.

Whisk together the remaining ingredients (except the bacon).  Pour the dressing mixture over the cooled potatoes.  Stir in the bacon.

Cover and refrigerate for 2-3 hours and then serve.