We have an annual Memorial Day cookout (or at least we always call it a cookout, even though we usually end up eating inside, which was indeed true last evening). It’s a lovely start to the summer, with me in the kitchen all day. Great way to spend a holiday, right? Actually, for me it is. I hadn’t really decided on the menu until late last week when I watched an episode of Cook’s Country, the sister program to America’s Test Kitchen. The episode is titled “Grilled and Smoked,” and involves the above potato salad and also a way to do brisket to get the maximum amount of crust on the meat. I would have to say that the brisket came out more like charcoal than meat, although everyone was very gracious and almost all of it disappeared. I plan a re-do for Father’s Day and will report on it then. But the potato salad! As I write this post I’m thinking about lunch and how I’m going to eat some of the leftovers (pictured above). As you can see, that’s a pretty small item. As with all of the best potato salad recipes, it includes bacon. (If you don’t want to go to the trouble of this recipe, I will share with you another great bacon-including potato salad recipe that has four ingredients: boiled red skin-on potatoes, finely-chopped red onion, crumbled crisp bacon, and ranch dressing, in whatever proportions you prefer. That’s it.)