June 15, 2012

The Feeding Post- Potato Salad with Creamy Bacon Dressing

The Feeding Post
{Formerly Foodie Friday}

Potato Salad with Creamy Bacon Dressing ,
week 6

     Salutations my faithful readers.  We are coasting into BBQ season and week 6 of 8 brings us a chilled potato salad with a creamy bacon dressing that will compliment anything from hamburgers and hotdogs to smoked meats or fried chicken. 

Potato salad is an American classic that should be home made whenever possible because let's face it, that prepackaged product usually tastes like bland cardboard and the stuff you buy at your normal everyday grocers deli probably was not prepared by the individual serving it to you, but, came out of a giant paper container that they paid $14/case of 6-1 gallon containers and are charging $5-7/pound. 

Before I get into how overhead effects your receipt at the grocery store lets make this salad, I can take all day explaining why the rise of your grocery bill is making your gas bill cheaper at the pump for grocers who have gas stations involved with their establishment.  Email me with your questions and I will try to explain.

So here is the prep list...
-10 medium russett potatoes (peeled, rinsed & cut into 1"cubes)
-1 medium red onion (sliced & rinsed)
-1 red pepper (diced into 1/4" pieces)
-1 bunch chopped parsley (chopped)
-4 green onions (chopped)
-1 creamy bacon dressing recipe (see below)


1 cup mayonnaise
2 tablespoons dijon mustard
1/4 cup distilled white vinegar
1/2 cup bacon bits
1 teaspoon granulated garlic
1 teaspoon onion powder
Salt and Pepper to taste

Simply mix all ingredients in a small mixing bowl until evenly incorporated.

* This recipe can be used for potato salad, macaroni salad or where ever you feel fit.
* Replace 1/2 of the mayonnaise with 1/2 cup of sour cream and you can create a dip for chips or crudite.

To make this salad, start by placing your cubed potatoes in cold, salty water (remember salty as the sea).  Once the water comes to a simmer, this should take about 10 minutes to reach fork tender. 

When the potatoes have reached desired tenderness, drain and cool on a sheet pan.  Try to multi-task while the potatoes
are cooking and prep the rest of your vegetables and herbs into a large mixing bowl. 

TIP: The reason I rinse my onion after i slice it is that I do not want to bring any of the sour, sulfery flavor that fresh onions tend to bring to the party. 

Prepare your dressing in a small mixing bowl and once your potatoes are chilled combine dressing and potatoes with the rest of the ingredients in the large mixing bowl then stir together until evenly incorporated with a little bit of salt and fresh cracked pepper to taste. 

Place in the fridge until completely chilled and serve.  That's it, super easy and super tasty.  Enjoy and I will see you next time!

James Wood
James has his own website  where he shares all of his recipes.  Visit him at www.thefeedingpost.com

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