Sunday, May 12, 2013

Infamous Potato Salad

Infamous Potato Salad:

2 lb potatoes (I've used both red and russet potatoes for this, and both work well.)
12 oz bacon
1 onion
A few sprigs fresh cilantro (or parsley)
1 cup mayonnaise
1/4 cup mustard (yellow is fine, dijon or other tasty mustard even better)
1/4 cup ranch dressing
1 pinch salt
1 shake black pepper

Peel and cube potatoes, cover with water in a pot, and heat to a boil. Once boiling, cover and simmer 15 minutes until soft.

While potatoes are cooking, fry bacon. While bacon is frying, cut up onion and cilantro and set aside (separate). When bacon is crispy, remove it from the pan and set to drain on a wire rack.  Fry the chopped onion in the bacon grease: I like it to be black and crumbly.

When the potatoes are soft, drain the water. Cut or crumble up the bacon and add, with the cilantro and onion, to the potatoes. Whip together mayo, mustard, ranch, salt, and pepper and toss everything together until well coated and mixed.

Chill an hour and serve. Makes about 8 servings.

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