The grill is hot, the burgers are sizzling and the cooler is full of ice. The dog days of summer are here and there is nothing more fun than getting together with family and friends for a cook out. My favorite thing about summer parties is seeing all the delicious treats everyone comes up with. Inviting guests to bring along a summer side dish is a great to way plump up the dinner table and test their creativity. 

Potato salad is great summer standby bound to please even the fussiest of eaters. For this recipe I worked with my friends over at Hickory Farms to jazz up a summer potluck go to with a taste of their Sweet Hot Mustard. This hot twist on a cool summer classic is the perfect addition to your next backyard gathering. 

Sweet Hot Mustard Potato Salad Recipe 

Set a large pot of water on the stove to boil. At the same time, pre-heat your oven to 350 degrees. Start off by chopping your potatoes into 1″ cubes. I used about 2 lbs of golden potatoes. It’s not important to be precise but smaller pieces will cook faster. 

Once the water has come to a boil, toss the potatoes in to cook. 

Take out a small baking sheet and lay 4 pieces of bacon in the middle. Cooking bacon in the oven keeps your stove clean and helps the bacon stay flat. If you’d like extra strips for burgers, toss them on to cook at the same time. 

While the potatoes cook, dice up the rest of the ingredients. This recipe calls for 1/2 cup white onion, 2 hard boiled eggs, 3 and celery stalks. Toss everything together in a bowl and set in the fridge to stay cool. Once the potatoes are soft (test with a fork), drain the pot and place them to cool in the fridge. If you need to speed things up you can always toss them in the freezer instead. Pull out the bacon when it is crispy and chop up 3 strips for your potato salad. Set aside for later. 

Once the potatoes are cool pull out a large mixing bowl. Toss in the potatoes followed by the celery, onion, and eggs. Stir together and add in 1/2 cup of mayonnaise. 

Once the basic ingredients are well combined it’s time to add the mustard and final seasonings. I used a complete 2.5 oz jar of Sweet Hot Mustard for my recipe. You can add more or less dependent on your flavor preference. Salt and pepper to taste. 

Stir well until all the ingredients are combined. Set the entire bowl into the fridge to chill for 30 mins to 2 hours. Immediately prior to serving garnish the dish with the chopped bacon and some paprika. 

The bacon adds a savory taste to the dish and the paprika brings up the heat a bit. If you do not like spicy food be sparing with the amount of paprika you use. Serve alongside your favorite BBQ entrees. 

 

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Disclaimer: This post was brought to you by Hickory Farms. All opinions, ideas and writing are my own. I was compensated and received a product sample as inspiration for this post.