Bacon Potato Salad

Holy crap.  This post has been in my drafts folder since June of 2010.  Since I just made this again this weekend I finally finished it…

— draft starts here

On Memorial Day we had a group of friends over for burgers, drinks, and games.  Since making Legit Burgers at Home is a lot of work, I was leaving most of the other dishes to the guests.  However, I really wanted to eat some of my Bacon Potato Salad so I signed up to make that as well.

The day before I went looking for the recipe… oops.  I have no idea where it’s gone, but I absolutely could not find it.  I have dozens of cookbooks and binders with recipes.  I’m sure it’s in one of them.  Somewhere.  After about an hour of looking, I decided it was time to give up and find another recipe.

— draft ends here

All right.  How about an actual recipe?  Here’s my recreated bacon potato salad:

Clean 2.5 lbs (half a bag) of Yukon Gold potatoes.  Half or quarter each potato to roughly equal sizes so they’ll be done at the same time.  As you clean/cut them place into a large pot of water that’s got a couple of large pinches of kosher salt in it.  I prefer to leave the skin on, but take it off if it bothers you.

Add 3 eggs to the water.

Bring the water to a simmer.  After 12-14 minutes of simmering take the eggs out.

Cook the potatoes for a few more minutes until they’re soft all the way through but not yet crumbling.

Take the potatoes out of the water.  While they’re cooling…

Pan-fry 4-6 strips of really good pepper bacon.  I’ve been having a rough time finding good bacon these days – lately I’m buying Pederson’s at Whole Foods.

Mix together the following:

  • 1 cup mayo. Making your own is highly recommended, but if I’m in a hurry I’ll use WF reduced-fat.
  • 1/4 cup dijon.
  • The juice of half a lemon.
  • This will result in a moderately dry, not-goopy potato salad.  Add additional mayo/dijon if you wish.

Dice one red onion.

Dice a couple stems of green onion – the white and green parts both.

Chop the bacon.

Roughly chop the potatoes and throw into a large bowl suitable for mixing and serving.

Add the red onion, most of the green onion, & most of the bacon to the bowl.

Peel the hard-boiled eggs & grate them into the bowl.

Add the mayo/mustard/lemon mix to the bowl.

Give your pepper mill a few good turns over the bowl.

Stir to combine.

Spread the remaining green onion & bacon over the top.

Chill for two hours or more.  It’s much tastier if made the day before.