The summer’s unofficially over. Labor Day weekend is done. I can’t believe how quickly life is going. I could have sworn it was July 4th yesterday!
Now starts the next chapter – school’s back in session, colder temps are coming up, and the holiday season begins, starting with Halloween (I consider that part of the holiday season, since it’s my favorite.)
What better way to ween ourselves off summer than a potato salad with bacon, perfect for BBQ withdrawal.
First, let’s talk about Labor Day. Lu and I decided to stay in the area and have a “staycation” at my parents’ home in Bernardsville. The forecast earlier in the week called for a beautiful Saturday, so we were excited to grill and hang out by the pool.
Unfortunately, the weather was cloudy. That didn’t stop us from the swimming and grilling out, though.
Then, on Sunday, we decided to go hiking in a local state park called Hacklebarney. We laced up our sneakers and hit the trails, breathing in the fresh air and enjoying some time alone.
Don’t let that picture fool you – 35 minutes later, it started down-pouring. Not just drizzling… a full on flash flood. We ran up a hill to fast track back to the main trail and to the parking lots. I snapped this of Lu, as we changed into some dry clothes and headed to the town next door, Chester.
In Chester, we walked in and out of cute antique and homewares stores. We stopped at a little cafe and got some hot coffees with almond milk. We met a gorgeous golden retriever and Lu snapped this picture of me, unfortunately, with an unhappy look on my face (I promise I wasn’t unhappy!)
After Chester, we headed to my grandparents with a bottle of wine and some Tate’s chocolate chip cookies. My grandfather made a tomato sauce with sausages and baby rigatoni. No sausage or slice of bread was spared. It was a perfect ending to our day and a reminder that it’s okay to enjoy the “bad stuff” every once in a while. I grew up going to my grandparents’ every Sunday night for dinner and it was nice to relive that memory. I appreciated all the kind comments on my Instagram in regards to “treating” myself to “normal” pasta.
I get asked a lot, “Do you ever eat regular pasta?” or “are you gluten-free?” or “are you Paleo?” or “do you ever cheat?” I’ve answered this before, but to reiterate, I don’t subscribe to any certain labeled diet. I eat what I believe is healthiest for my body – I don’t deprive myself if I want a second (or third) Tate’s cookie and I certainly don’t turn down rigatoni and sauce from my grandparents. It’s all about living your life in moderation and listening to your body. Generally speaking, I don’t eat anything processed, don’t add sugar to my foods, keep my salt intake low, and keep my carb intake to whole foods, such as veggies, potatoes and nuts.
Oh, and I also try to work out 4-5, sometimes 6 days a week. I always have at least one rest day a week – and I find that my workout after my rest day is my best workout all week!
Now, for today’s recipe. We’re pretty much done with the corn and tomato salads, but that doesn’t mean we can’t enjoy a potato salad with some warm flavorings, such as bacon. Actually, bacon and scallions are like peanut butter and jelly – they complement one another so wonderfully, creating a fresh, salty and savory taste that amps up the flavor in the sauteed potatoes.
This Greek yogurt “fayonnaise” is my favorite, and I’ve used it a few times on my blog (like here). You can choose to refrigerate the potato noodles first and then add all of the remaining ingredients in (for a cold pasta salad) or add the fayonnaise straight to the cooked noodles along with the bacon and scallions for immediate serving.
I prefer this salad warm, but if you want to save it for later, it makes a fantastic cold pasta salad, that’s ideal for pairing with a fluffy arugula salad.
Hope you all had a wonderful Labor Day weekend and are ready for healthy, fresh recipes this fall from yours truly!
What were your favorite Inspiralized recipes this summer?
Nutritional Information & Recipe
Bacon and Scallion Potato Noodles
- 1 tablespoon extra virgin olive oil
- 1.5 pounds red bliss potatoes about 4 medium potatoes, Blade C
- 4-5 pieces of bacon
- ¼ teaspoon red pepper flakes
- salt and pepper to taste
- ½ cup diced scallions
- For the fayonnaise:
- 2/3 cup nonfat plain Greek Yogurt
- 1/2-1 tbsp dijon mustard
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1 tbsp freshly squeezed lemon juice
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles, season with red pepper flakes, salt and pepper. Cover the noodles and cook 7-10 minutes or until cooked through, uncovering occasionally to toss.
- While the potatoes are cooking, set another large skillet over medium heat and coat with cooking spray. Then, add in the bacon and cook for 5 minutes and then flip over and cook another 3-5 minutes or until crispy. Transfer to a paper towel lined plate.
- Once the bacon is done, mix all of the ingredients together for the fayonnaise and set aside.
- Once the potato noodles are cooked, transfer to a large mixing bowl and pour in the fayonnaise, scallions and crumble in the bacon. Toss to combine thoroughly and then transfer to a serving bowl to serve immediately or refrigerate and enjoy later.