Cooking Basics: Bacon Scallion Potato Salad

Potato Salad Image 2

This past weekend we decided to trade in our usual Sunday Family Supper for a Family Supper BBQ style. Ribs, potato salad and corn off-the-cob were on the request list, and therefore my inspiration for this Bacon, Scallion Potato Salad. I know it may be easier to grab a few pounds from the deli counter: but I promise you, your family and friends will thank you for going the extra measure and making it yourself. The trick with potato salad is how well cooked the potatoes are. Keep a close eye when you are boiling them, making sure they are just fork tender. You don’t want potatoes that are overcooked or undercooked. The following is our family favorite recipe, but feel free to come up with your own twist on this traditional summer offering.

Bacon Scallion Potato Salad

Serves: 6 – 8

What you need: measuring spoons/cups, large pot, colander, cutting board, paring knife, chef’s knife, large mixing bowl, wooden soon

  • 3 lbs baby red skin potatoes
  • 1/2 cup mayonnaise
  • 2 tbs sour cream
  • 3 scallions (finely chopped)
  • 8 slices cooked bacon (coarsely chopped)
  • salt
  • pepper

Fill a large pot with water. Add 2 tbs of salt. Scrub and rinse the potatoes, leaving the skin on. Half or quarter the potatoes (depending on size – you want them uniform and in bite-sized pieces). Place them in the pot of salted water and bring to a boil. Simmer until just fork tender (about 15 – 20 minutes depending on size). Drain into colander and let cool. Once potatoes are completely cooled, place them in a mixing bowl along with mayonnaise, sour cream, bacon and scallions (reserving 1). Gently mix to combine. Season generously with salt and pepper. Refrigerate until ready to serve.

Tip: Bake your bacon in the oven. Place the strips on top of a wire rack over a baking sheet. Bake at 450°F for about 20 – 25 minutes. Perfect bacon every time!

To Serve: Place in a serving dish (plate or bowl). Scatter the reserved scallion on top. Serve immediately.

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