Potato Salad
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My July/August issue of Everyday Food arrived yesterday and in it, a simple recipe for potato salad. Too simple in my opinion. The recipe also called for reduced-fat sour cream and light mayonnaise. I'm sorry folks but I don't do low-fat anything. In fact, 4 strips of bacon (which is what the recipe called for) just wasn't quite enough for 2 lbs of potatoes. Also, I love potato salad with pickles in it. And celery. And parsley. So by the time I finished working up this dish, it no longer quite resembled the original recipe. And it was delicious. With this many potatoes, the salad really does need the flavor from the pickles, bacon, and parsley to help give it some heft. Enjoy.
Potato Salad Recipe
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Ingredients
- 2 lbs of white new potatoes or Russet potatoes with skins on
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped celery
- 1/4 cup parsley
- 2 dill pickles, chopped into 1/4 in cubes
- 6 slices of bacon, cooked and crumbled
- Coarse salt
- Freshly ground pepper
Method
1 In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp knife, 20-30 minutes. Drain well. Note that you keep the skins on the Russets if you are using those in order for the potatoes to hold their form better while cooking. Once the potatoes have cooled, cut into 3/4 inch chunks (if you are using Russets, carefully remove the skins first).
2 In a large bowl, whisk together the sour cream, mayonnaise; sprinkle and whisk in some salt and pepper. Add the potatoes and use a rubber spatula to gently fold to combine. Season some more with salt and pepper. Cover; refrigerate for at least 1 hour and up to one day.
3 When preparing to serve, gently fold in the rest of the ingredients - green onions, celery, parsley, pickles, and bacon. Salt and pepper to taste. Garnish with a few sprigs of parsley.
Serves 4-6.
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The picture looks like your ordinary potato salad. The ingredients are common potato salad ingredients. What makes this recipe extraordinary is the choreography of the ingredients. Mixing the onions, celery, parsley, pickles and bacon just before serving changes the flavor which would have been more subdued if everything were mixed together at once. The color was also enhanced. I made a similar potato salad a couple of weeks ago using country ham in place of the bacon, but mixed everything together at once and let it set in the icebox for awhile before serving. Now I have to go back and try your method. I can already taste the difference.
Hi Aardvarknav - I had some of the potato salad left over the next day and the flavors were definitely not as distinct. It was better right after everything was mixed, more tasty. ~Elise