Recipe of the Month: July
Best ever Potato Salad
5 lbs red potatoes
1 lb bacon (I prefer honey or maple cured)
1 med-to-largish red onion
Chop and saute the bacon to crisps (but do not burn). Keep drippings and bacon together.
Chop the onion pretty finely and leave raw.
Chop the potatoes into desirably sized pieces and boil.
Make the sauce by whisking:
1 cup mayonaise
1/3 cup stone ground mustard
2 Tbsp honey
2 Tbsp rice vinigar
2 Tbsp cumin
1 tsp smoked paprika (or regular paprika if you don’t have smoked)
1 tsp celery seed
1 tsp ground thyme
1 tsp salt
1 tsp black pepper
Drain the potatoes and add the onions and bacon (including drippings). Pour over the sauce and combine. Let sit for 20 minutes or so before eating.
Yours truly,
Cinnamon J. Scudworth
Ok, my first reaction was WAIT A MINUTE! Best potato salad ever? I beg to differ! But then, reading the recipe, this one sounds pretty dang good- and may have to try it.
Comment by tracy m — July 6, 2008 @ 10:18 am
I wish people used red potatoes more often in potato salad.
Comment by jjohnsen — July 6, 2008 @ 6:59 pm
Scudworth,
Have you ever tried baked potato salad? That’s where I thought you were going with this recipe. It is a salad made out of everything you would put on a loaded baked potato. Bacon crumbles, sour cream, chopped onions, butter, etc. It is really good. This one definitely looks like it is worth trying.
Comment by Mark IV — July 7, 2008 @ 12:45 am
Best ever potatoes should not have onions, and definitely not raw onions. Onions are evil unless fried or grilled. QED.
Also, potato salad should be primarily based on yellow mustard, not mayonnaise.
Pedantically yours,
BTD Greg
Comment by BTD Greg — July 7, 2008 @ 8:38 am
Best potato salad is easy: miracle whip, onions, sweet pickles, red potatos and eggs. Serve still warm. Yum.
Comment by gabby — July 7, 2008 @ 12:04 pm
Miracle Whip is an abomination and the desolation of taste.
Sweet pickles are the cloying cousins of the noble dill.
Sorry, gabby. Scudworth has it right on this one.
Comment by William Morris — July 7, 2008 @ 12:42 pm
Dill pickles (preferably as flavoring on potato chips) have their place. Potato salad it is not.
Comment by gabby — July 7, 2008 @ 1:06 pm
BTD Greg,
The flavor here is definitely about the mustard (stone ground rather than the lesser yellow). The mayonnaise adds body and texture, but this is decidedly a mustard salad.
Comment by Scudworth — July 8, 2008 @ 10:07 am