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.