Picnic Potato Salad


You’ll find us at the lake just about any long weekend, especially for Memorial Day when we’re also celebrating the end of school and beginning of summer! This year, we greeted guests with Bonne Maman jams, great for the late brunch “biscuit bar” upon arrival. Everyone enjoys boat rides until happy hour when Lolli sets out a cheese and hors d’oeuvres tray for snacking, followed by a smoked brisket dinner around sunset. Lolli loves entertaining a big group of family and friends and cooks accordingly! Her “Picnic Potato Salad” is a lake weekend menu highlight, and here’s the highly requested recipe:

  • 5 lbs. new or red Potatoes
  • 1 lb. bacon
  • 2 ½ bunches of scallions
  • 2 small (15 oz) jars of Miracle Whip
  • 3 tbsp olive oil
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp salt (or more to taste)
  • Tri-color, julienne-sliced bell peppers for garnish

Coat your iron skillet (or frying pan) with oil of choice and cook the bacon until crispy. Set the bacon aside on paper towels to drain but preserve the grease in your skillet. Dice the potatoes (skin on) and “fry” in the bacon grease plus olive oil (This is the secret sauce!) until tender. In the meantime, chop the scallions and bacon and toss into your serving bowl. When potatoes are ready and cooled, stir into the bacon and scallions. Add Miracle Whip, salt, pepper, and garlic powder and stir to thoroughly coat potatoes. Garnish the top of your dish with bell peppers and VOILA, Y’ALL!™ Enjoy dinner on the dock with Lolli’s Picnic Potato Salad…great with barbecued meats, ice cold sweet tea, and a sliced watermelon for dessert!

Serves 12-14