In my Monday post on cooking brisket, I promised you a potato salad recipe today, so here goes:
- Red new potatoes (probably a couple-three pounds)
- Bunch of green onions
- Sweet pickle relish
- Three or so strips of bacon
- Mayonnaise (light is fine)
- Mustard (regular yellow, Dijon or whatever else you love)
- Couple of boiled eggs (if you’re feeling ambitious)
- Salt
- Pepper
Wash and scrub, but don’t peel, the potatoes. Chop them into a boil-able size, say and inch or so square. Boil ’em up. I don’t know how long. Just check them with a fork occasionally and don’t let them get mushy. You want them to split in two when you jab ’em.
Cook your bacon (in the oven, if you’re smart) and wash and chop your green onions. Boil your eggs, if you’re using them.
Once your potatoes are cooked, drain them, dump them into a mixing bowl and toss them into the fridge for a while—20 minutes or so. Then stir them and put them back for another 20 minutes.
Once the potatoes are room temperature or cooler, you can mix everything up. Add onions and egg to potatoes. Spoon in some pickle relish—just eyeball it. Then dollop about three or four tablespoons of mayo into the mix and squirt in the mustard. Let’s say two good squirts. Few shakes of salt and pepper. Mix it up, and then crumble in bacon and mix again.
Taste it and see how you should adjust. In mine, this usually means a little more salt or mustard.
Then, hide the bowl from your family and eat the whole mess yourself!
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Today is National Black Forest Cake Day. Sadly, this is one desert I don’t love, so I’m renaming it National Peach Cobbler Day because peach cobbler goes WAY better with potato salad.
