Friday, July 17, 2015

Bacon Potato Salad

Bacon Potato Salad

Southern Living 2005 Annual Recipes

What's not to love about the title of this recipe...Bacon.Potato.Salad, yummy. Anyone who knows me personally, knows that I am married to a bacon freak. If it has bacon in it, he'll inhale it! So when trying to put together a perfect accompaniment for our barbecue pulled pork, I had to look up potato salad.
The potato salad itself is easy to make and light. But the overall taste is just a tad too light. Felt like there's something missing. My suggestion would be to decrease the amount of sour cream and add two hard boiled eggs.
You can make this recipe ahead of time by peeling and cutting the potatoes the night before, covering with water, and chilling.  Also, you can lighten the recipe by using light mayonnaise and sour cream.

6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1 inch cubes
1/2  pound bacon, cooked and crumbled 
6 green onions, chopped 
2 celery ribs, finely chopped 
2 tablespoons diced pimento, drained
3/4 teaspoon salt
1/4 teaspoon pepper 
1/2 cup mayonnaise 
1/2 cup sour cream 
garnish with paprika

Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.

Place potatoes and in large bowl. Add bacon, chopped green onions, and next four ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing lately to coat. Cover and chill at least one hour garnish if desired

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