I've been to the farmer's market three times this week. The nice thing about being home in the summer is that there is a slower pace to each of our days, and loads of free time, which means I can be a little more lackadaisical about my meal planning and how organized I've been with my grocery shopping. We're fortunate enough to have local markets on Wednesday, Friday and Saturday and I love each of them. Deciding which one to shop at is like trying to decide which of my kids I like best. So instead I visit them all.
I can honestly say that the kids don't enjoy the frequent outings as much as I do, so I try to make it up to them by cooking something from the market in a manner that it most appealing to them. Which is why this potato salad is for my boys.
It's mayo free and incorporates bacon, a food they would happily designate an entire tier of the food pyramid too, if given the chance. And not only does it have bacon in it, it also had a little of the bacon fat (I just know my Dad is shuddering right now). There's also really no recipe to use, but if I had one it would go something like this:
Wash and chop your potatoes, cooking them in salted, boiling water until fork tender. While the potatoes are cooking, fry up a few slices of bacon until it's nice and crispy. Transfer to a paper towel lined plate and allow to cool. Drain the potatoes and return them to the pot. Add 1-2 tablespoons of the bacon fat, a hearty spoonful of grainy Dijon mustard and some salt and pepper. Stir it all together, bashing the potatoes around a bit. Crumble the bacon and add it to the potato mixture along with a few tablespoons of chopped chives. Serve immediately.
If you really want to impress your guests, or your kids, serve this in individual drink glasses. I like cosmo glasses as they're less likely to tip over, but martini glasses would work well to.