This is a savory mayo based tater salad with a little heat. Been a big hit at family gatherings.
For a large batch use a whole bag of red skin on potatoes cut in roughly equal sized pieces
Boil a large pot of water (the bigger the better so they will stay covered and will cook faster) I add some salt and cayenne to the water for flavor
Remove from the heat before they are mushy (under cooked is better than over cooked as they will continue to soften a bit) and let them cool in the strainer. If you are in a hurry you could rinse with cold water.
Cook about a pound of bacon (might I suggest the following… yum)
Spread out bacon strips on a cooling rack set over a foil lined baking sheet
Combine:
¼ cup brown sugar
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
¼ teaspoon cayenne
Reserve half the mixture and dust the top of the bacon and place in a preheated 400° oven on the lower rack. Cook for about 20 minutes and flip the bacon and dust the other side then back into the oven until crispy. (in my oven that’s about another 20 minutes.)
Dice about four celery sticks ( maybe 1 1/2 cups or so) If you want more crunchy texture leave the pieces bigger
Slice a bundle of scallions in tiny ringlets (about a cup)
Press about six cloves of garlic
Dice two fresh Jalapeno seeds and all unless you’re a wuss.
In a separate bowl add two cups Hellman’s Mayo (NOT MIRACLE WHIP yuck!)
a heaping Tbs brown mustard
1 Tbs fresh black pepper
1 tsp cayenne pepper
1 tsp beau monde (or celery salt)
1 tsp garlic salt, 2 tsp salt
¼ teaspoon cumin
Whisk together and taste it. I usually end up adding more salt and pepper.
Shred most if not all of a block of sharp cheddar (bagged shredded will do but make sure to use sharp) and chop or crumble bacon.
Add the Mayo to the potatoes careful not to smash them too much then add the vegetables then the cheese and bacon leaving enough to garnish the top
Refrigerate, overnight is best but as long as you can to let the flavors meld.
Be creative and make it your own but I steadfastly reject the use of miracle whip or sweet relish in my potato salad!!!
Bon appetite!
For a large batch use a whole bag of red skin on potatoes cut in roughly equal sized pieces
Boil a large pot of water (the bigger the better so they will stay covered and will cook faster) I add some salt and cayenne to the water for flavor
Remove from the heat before they are mushy (under cooked is better than over cooked as they will continue to soften a bit) and let them cool in the strainer. If you are in a hurry you could rinse with cold water.
Cook about a pound of bacon (might I suggest the following… yum)
Spread out bacon strips on a cooling rack set over a foil lined baking sheet
Combine:
¼ cup brown sugar
1 teaspoon kosher salt
1 teaspoon fresh cracked black pepper
¼ teaspoon cayenne
Reserve half the mixture and dust the top of the bacon and place in a preheated 400° oven on the lower rack. Cook for about 20 minutes and flip the bacon and dust the other side then back into the oven until crispy. (in my oven that’s about another 20 minutes.)
Dice about four celery sticks ( maybe 1 1/2 cups or so) If you want more crunchy texture leave the pieces bigger
Slice a bundle of scallions in tiny ringlets (about a cup)
Press about six cloves of garlic
Dice two fresh Jalapeno seeds and all unless you’re a wuss.
In a separate bowl add two cups Hellman’s Mayo (NOT MIRACLE WHIP yuck!)
a heaping Tbs brown mustard
1 Tbs fresh black pepper
1 tsp cayenne pepper
1 tsp beau monde (or celery salt)
1 tsp garlic salt, 2 tsp salt
¼ teaspoon cumin
Whisk together and taste it. I usually end up adding more salt and pepper.
Shred most if not all of a block of sharp cheddar (bagged shredded will do but make sure to use sharp) and chop or crumble bacon.
Add the Mayo to the potatoes careful not to smash them too much then add the vegetables then the cheese and bacon leaving enough to garnish the top
Refrigerate, overnight is best but as long as you can to let the flavors meld.
Be creative and make it your own but I steadfastly reject the use of miracle whip or sweet relish in my potato salad!!!
Bon appetite!
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