And one bite wasn't enough.
Went for a couple bowls of it.
At least I started with five pounds of potatoes, should still be plenty left over.
On hand to have:
potatoes (5 pounds of organic red newskins)
onions (two smallish yellow ones)
celery 8-10 ribs
parsley (half of the bunch)
bacon
salt pepper
dressing (you gotta make this yourself duh)
Dice the potatoes into ~1cm cubes. A pain indeed but worth it. smaller potato cubes give you more surface area for the flavor.
Boil potatoes. Drain. Chill overnight.
Take potatoes out of the fridge in the morning. Cook the bacon (12oz pack of the Trader Joes good stuff).
Dice up the celery and the onion and chop the parsley. Add a bit of salt and pepper to the potato and diced mix. Lightly incorporate.
For the dressing. Standard dressing:
mustard, vinegar (unfiltered apple cider and balsamic) pepper, mustard powder, dried basil, two cloves garlic, salt. Shake that well. Add a bit of oil but we're going decadent for the potato salad. under oil it a bit.
Next once the bacon is cooked let the rendered bacon oils cool down. Add a bit of olive oil to the pan to further cool and create a bit more fatty acid chain length diversity. Pour oil mix into dressing base. I make it in a screw cap glass jar. Once poured in shake and if you have enough mustard and mustard powder in there you will have a perfect emulsion. Seriously. Do it right and you won't get any separation of your oil and vinegar dressing in the fridge.
But this stuff isn't meant for green leafy salad but if you wanted it to be just use all olive oil (no bacon oil), same.
Pour dressing over potato salad, crumble most of the bacon (can't use it all, must eat some bacon of course).
Gently toss till coated evenly.
And try not to eat it all before the party.
looks something like this:
Bonus about this is you can leave it out without everyone worrying about the eggs or mayo (there are neither).
time for some more coffee...
heddwch
G
No comments:
Post a Comment