On a Sunday evening, a truly good and filling dinner is required. In order to start the week, it's hard to beat pork ribs. Take a rack of ribs and apply a sweet barbecue sauce, whichever you like best. Bake in the oven at 350 F until they're perfectly tender and hot. But, ribs alone do not a Sunday dinner make. To accompany this entree, you need a side dish that will compliment the flavors, and stand up on its own. The answer is potato salad.

Now, we've all had potato salad. Usually, it's some tiny potatoes swimming in a sea of mayonnaise and mustard. I think this is a mistake. So, how do you take this common dish and turn up the volume? One word, my friends, BACON!

Start with some red potatoes in a pot of boiling water, then allowing them to cool down. Simultaneously, saute some bacon in a hot pan, getting it nice and crispy. And the leftover fat? Don't throw that out! Dice up a red onion and use that wonderful, flavorful stuff to add even more flavor to the onions! Next, chop up six fresh scallions into 1/4" pieces, keeping them to the side. Yes, the two types of onion are necessary, as both offer different tastes, textures, and even colors to the final dish. In a large bowl, mix 3/4 cup of mayonnaise, two tablespoons of tangy red wine vinegar, and two tablespoons of sugar and mix thoroughly. The sugar and red wine vinegar will create a wonderful sweet and sour taste, and the mayonnaise will make everything rich and creamy. Next, add two heaping tablespoons of whole grain mustard, stirring everything to combine. Add in your two types of onions, the green and the wonderfully bacon-y red.

After allowing the potatoes to cool, cut them into small/bite-size pieces and fold into the mayonnaise mixture (careful not to break them up). Finally, take that wonderful bacon and break it into small pieces, sprinkling it like a porcine rain down atop your salad. As a final touch, two hard boiled eggs and run them lengthwise, then width-wise through an egg slicer, creating a yellow and white confetti of flavor for the top of your salad. Toss together and plate.

Ribs, potato salad, and a tall glass of peach iced tea. This is the recipe for creating a Sunday dinner, served with Southern style. The kitchen's staying open late tonight, care to place an order?