As the warm season approaches, our minds drift to fun filled long weekends, planned vacations and family get-togethers…it won’t be long before many of us pullout our grills and park them in their permanent place in our backyard, where they will continue to work hard all summer long. Beside your Uncle Bob’s famous burgers or your Auntie May’s jiggly jello, you have to try this unbelievable potato salad recipe at your next gathering! It’s quick to make and should not only be reserved for family cookouts…it’s also a great side for weekly meals. Once boiled and cooled, the potatoes only need a butter knife to slice through them, so it is a great project to have the little ones work on for you while you get everything else together.
Potato Salad (serves 4-6)
**An original recipe from www.goodfoodgourmet.com
4 medium Idaho, russet or yukon gold potatoes (boiled with skin on, then peeled & diced)
1 large shallot, finely diced
4 boiled eggs
6 slices of bacon, diced and fried until crisp
1-1/2 cups mayo, preferrably homemade
1/2 cup sour cream (or thick Greek yogurt)
1/3 cup yellow or dijon mustard
1 Tablespoon dill relish
2 teaspoons malt vinegar
1 teaspoon salt
1/4 teaspoon pepper
**You can also add shredded carrots, fresh mini peas, finely diced red peppers or finely diced celery. If you add the vegetables, increase the mayo to 2 cups and the sour cream to 1 cup.
Boil your potatoes with the skin on in a large pot. In another pot, put your eggs into cold water and cook for 10 minutes until hard boiled. If you want to save room, you can actually put the potatoes and the eggs together in a large pot, but you will have to remove your eggs after 10 minutes and put into cold water, because the potatoes will need to continue cooking for another 10-15 minutes. You know that the potatoes are cooked when a sharp knife penetrates through to the center and releases easily. Once cooked, remove potatoes from the water and let them cool in a colander. Next dice up your bacon and fry until crisp in a small pan. When the bacon is cooked, remove from the oil and drain on paper towels. When your potatoes are cool, peel the skin and dice into medium size chunks and put into a medium sized bowl. Drizzle the malt vinegar and add the salt and pepper and toss gently. Peel and chop your boiled eggs and add them to the potatoes. Mix the mayo and the mustard together, and add that to the potatoes, then add your shallot and crispy bacon. Toss everything together gently so as not to break the potatoes too much. At this point, you should taste it and adjust the seasoning, but don’t add too much. The potato salad will absorb the flavors of the dressing as it sits in the refrigerator, so it is best to make a few hours ahead of time. If you want to keep your bacon crispy, then add this right before you serve it.
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