It’s September first! To me that means fall. I don’t care that the first day of fall isn’t until the 22nd. I’m ready!
This week means last summer vacation, rainy weather in the forecast, cooler temps, first week of school… wait… what?! Yep. I have a pre-schooler now. We are officially in back to school mode. Thanks to Daniel Tiger, I think Abbi and I are on equal excitement levels about preschool… YAY! We had her teacher meet and greet yesterday and she was SO sad that I wasn’t leaving her there to have school. I love it, can’t believe what a little person she is now… three years old, potty trained, talking in full sentences, and lots of ideas of her own!
Anyway. Fall for me means new routines too. New workout schedule, new work schedule, new (pre)school schedule, new BLOG schedule!
And so I don’t burn myself out before I even get started again… let’s talk recipes. That’s always a good blogging start! Earlier this week I made a Smoky Bacon and Blue Potato Salad and it was AMAZING! I of course took from a few recipes and added some ideas of my own. So if you are looking for a new side dish recipe (Labor Day potluck anyone?), try this!
- 5 lbs red potatoes, cut into the size pieces you want to eat
- 10 slices cooked bacon (we smoked it, but cook however you like)
- 1 cup mayo
- 1/2 cup sour cream
- 1/4 cup (maybe a little more, up to half a cup) bbq sauce
- 1/4 mustard
- a little glug of apple cider vinegar
- salt and pepper to taste
- 4 green onions, sliced
- 4 ribs of celery, sliced
- 1/4 cup parsley, chopped
- 1-2 tbsp tarragon, chopped
- 1-2 tbsp dill, chopped
- 1-2 cups smoked blue cheese (we used closer to two cups... we love that blue cheese flavor!)
- Cook potatoes. We smoked ours at about 250 for a few hours until tender, occasionally misting with water. Don't have a smoker? Boil those suckers, the traditional method. ;) Let cool.
- Cook bacon until crisp and cut into pieces.
- In a big bowl combine mayo, sour cream, bbq sauce, mustard, vinegar, salt and pepper.
- Fold in potatoes, bacon, green onions, celery, parsley, tarragon, dill, and blue cheese!
- Can be served immediately or refrigerate until ready to serve!
So with that, I leave you. Have a great Labor Day Weekend!