I recommend potato salad as a wonderful side dish. Here I will share with you my preferred preparation of this classic potato recipe. But beware - my version is not for calorie counters and dieters! It is a rich, simple and delicious dish that might be considered dangerous to your health by the Surgeon General...don't say I didn't warn you, OK?
My Best Ever Easy Potato Salad Recipe
1. Boil 5 pounds of red potatoes (skin on) until cooked through but still firm; let cool a bit for easier handling. Peel or leave the skin on, whichever you prefer; cut in chunks or slices and place into a large bowl.
2. Chop 1 pound of smoked bacon into 1/8" strips and fry until medium brown; add 1 cup of diced onion and fry until the bacon is crispy and the onion is browned as well. During the last minute of frying, add 1 Tablespoon of finely-minced garlic and 1 Tablespoon of brown sugar to the bacon/onion mix.
3. Pour the hot bacon/onion mix (grease and all) over the potatoes in your bowl and toss a few times with a large spoon.
4. For the dressing, combine 3 cups of mayo, 1 cup of sour cream and 1/2 cup each mustard and yogurt; season to taste with a few pinches of salt and 1 teaspoon of freshly-ground black pepper; set aside.
5. Boil 6 eggs hard and set aside to cool in an ice bath; peel and chop coarsely.
6. Chop into medium dice: 1 green bell pepper, 1 bunch of scallions, 1 small can of pitted black olives (only the olives, not the can! :-) ), 1 large dill pickle, 1 small tomato and/or a small jar of roasted red bell pepper strips.
7. Add the egg and vegetables to your potatoes, pour the dressing over the whole thing and mix well to distribute all ingredients.
8. Cover the bowl with plastic wrap and let your piece of art marinate for 4-8 hours or overnight.
Is this a German potato salad recipe? No. Typically, you'll find a hot German potato salad recipe in the Old Country - made from boiled taters, onions, and a vinaigrette. (Me - don't like it.)
My Best Ever Easy Potato Salad Recipe
1. Boil 5 pounds of red potatoes (skin on) until cooked through but still firm; let cool a bit for easier handling. Peel or leave the skin on, whichever you prefer; cut in chunks or slices and place into a large bowl.
2. Chop 1 pound of smoked bacon into 1/8" strips and fry until medium brown; add 1 cup of diced onion and fry until the bacon is crispy and the onion is browned as well. During the last minute of frying, add 1 Tablespoon of finely-minced garlic and 1 Tablespoon of brown sugar to the bacon/onion mix.
3. Pour the hot bacon/onion mix (grease and all) over the potatoes in your bowl and toss a few times with a large spoon.
4. For the dressing, combine 3 cups of mayo, 1 cup of sour cream and 1/2 cup each mustard and yogurt; season to taste with a few pinches of salt and 1 teaspoon of freshly-ground black pepper; set aside.
5. Boil 6 eggs hard and set aside to cool in an ice bath; peel and chop coarsely.
6. Chop into medium dice: 1 green bell pepper, 1 bunch of scallions, 1 small can of pitted black olives (only the olives, not the can! :-) ), 1 large dill pickle, 1 small tomato and/or a small jar of roasted red bell pepper strips.
7. Add the egg and vegetables to your potatoes, pour the dressing over the whole thing and mix well to distribute all ingredients.
8. Cover the bowl with plastic wrap and let your piece of art marinate for 4-8 hours or overnight.
Depending on the number of football players or lumberjacks at your dining table, this recipe should yield 10-20 servings. In any case, it will vanish faster than you think!How to make potato salad for a crowd? Simply double, triple, quadruple this recipe!
Is this a German potato salad recipe? No. Typically, you'll find a hot German potato salad recipe in the Old Country - made from boiled taters, onions, and a vinaigrette. (Me - don't like it.)
My homemade potato salad is a hybrid of mustard potato salad, sour cream potato salad, Bohemian recipes, my gluttonous mind, and a Southern potato salad recipe. It's rich and delicious, and it still has less calories than a slice of pizza.
Achim Thiemermann writes as "Chef Keem" about the unique foods of his German/Bavarian heritage on his culinary blog: http://kitchen.chefkeem.com
His latest project, http://bavarianbistro.com promotes the introduction of authentic German food to the fine people of Austin, Texas.
His latest project, http://bavarianbistro.com promotes the introduction of authentic German food to the fine people of Austin, Texas.
