So you guys will probably think I'm crazy, but I JUST started eating potato salad. (I know right?) Potatoes are basically their own food group in my mind, however I am not the biggest fan of mayo and grew up hating it. I'm only starting to come around to it in certain things. I always eat spicy mayo on my sushi and pretended for years I didn't know it was literally just mayo with sriracha. Actually as a kid I hated most white foods: sour cream, cottage cheese, salad dressing, the list goes on.... my fiancé refuses to believe there was ever a time I didn't eat salad dressing due to how I drench my greens nowadays. But it's true! I've tried multiple potato salads and have never really been a fan... I also can't stand raw onions (I know, I know.) However, after coming up with a version that is super creamy and incorporates bacon, what's not to like?
For my Creamy Potato Salad you will need: potatoes, mayo (I use low fat and I swear it tastes the same), bacon, hard boiled eggs, green onion, pickle relish, Dijon mustard, yellow mustard, jalapeño, salt, pepper, dill, paprika, cayenne (optional), and I'll leave the diced red onion up to you (I did not incorporate it into this batch, because I'm selfish.) Start by covering the potatoes whole in water in a large pot and add a few shakes of salt. Bring to boil over high heat and then turn down to simmer for about 20 minutes or until the potatoes are fork tender. Be careful not to overcook, because then your potatoes will completely crumble, and you want to have some good potatoey (is that a word?) chunks. Once done, drain and allow to cool before chopping into small bite-sized pieces.
Meanwhile, prepare your bacon. I like to make my bacon in the oven, because to me it tastes the same and your kitchen won't reek for the next 10 hours. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Lay bacon out, not overlapping. Bake for about 15 minutes (more or less depending on how crispy you like it). Remove and let cool before crumbling.
Prepare your hard boiled eggs. The best way I've found to do this so that they cook perfectly and you're not picking shell off them for an hour/losing part of your egg is to place eggs in a pot and just cover with water. Add a little salt. Bring to boil and once at a full boil, cover and turn off the heat on the burner. Leave them alone for about 10 minutes. Once complete, drain water from the pot and cover eggs with cold water (ice also helps). Allow them to sit for a few minutes or until no longer hot, then peel off the shell and chop.
While all your other stuff is cooking you can prepare your dressing. In a small bowl whisk together your mayo, mustards, pickle relish, and spices until smooth.
Add bite-sized potatoes, chopped up hard boiled eggs, crumbled bacon, and dressing to a large bowl. Fold in your chopped green onion, diced jalapeño and optional diced red onion. This recipe is perfect for cookouts and accompanying any grilled recipe. It makes about 8-10 servings so there will be lots to go around! Enjoy!
- 2 lb russet potatoes
- 8-12 oz bacon
- 1½ cups mayo
- 3 tbsp. Dijon mustard
- 1 tsp. yellow mustard
- 3 tbsp. sweet pickle relish
- 4 hard boiled eggs
- 2 tsp, salt
- 2 tsp. fresh ground pepper
- 1 tsp. dill
- 1 tsp. paprika
- ½ tsp. cayenne (optional)
- ¼ cup diced red onion (optional)
- ¼ cup diced green onion
- 1 diced and seeded jalapeño pepper
- Aluminum foil
- Place potatoes in a large pot. Cover with water. Add a couple shakes of salt. Bring to boil then reduce to simmer and cook until fork tender (20 minutes). Once cooked drain and allow to cool then chop to bite-sized pieces.
- Preheat oven to 400 deg. Line baking sheet with aluminum foil. Lay out bacon in a single layer. Bake for about 15 minutes. Let cool then crumble.
- In a small bowl mix together mayo, mustards, pickle relish and spices until smooth.
- In a large bowl combine dressing with potatoes, bacon, and chopped hard boiled eggs.
- Fold in onions and jalapeño pepper.
- Top with more fresh ground pepper if you'd like.
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