I'd like to think it's the best potato salad in the world, but Tyler disagrees. He hates it prefering a mayonnaise based dressing instead. But this is the kind of salad I remember my mother making - the salty crunch of the bacon, the pucker-inducing bite of the vinegar... all mellowed by the smooth creamy flesh of the potatoes. Let me know what you think
"The best potato salad in the world"...
3 pounds small/creamer potatoes (the itty bitty baby ones that sell for $3 a pound).
3 hard boiled eggs, peeled and chopped
2 stalks celery, rough chopped
2 onions, sliced thinly (if you want, but I can't stomach raw onions)
5 strips bacon
1 Tbs. sugar
1/3 cup evoo
salt and pepper to taste
1/2 cup white vinegar
2 tbs. water
Do all your chopping while you cook your eggs and your bacon. Wash you potatoes, put them in a generous amount of boiling water, and boil them until they are tender enough to pierce with a fork - about 15 to 20 minutes. Combine your eggs, bacon, celery, and onions (if using). To them add your sugar, salt, pepper, and evoo and stir gently to combine. When the potatoes are ready drain them and transfer them into a bowl large enough to accomodate the entire salad. In a small saucepan combine your vinegar and water and bring to a boil. (I have no idea what this step does except maybe take the bite out of the vinegar or perhaps the heat causes the potatoes to better absorb the acid...) Once the vinegar is warm pour it over the hot potatoes and toss them to coat. Now add your veg/egg/bacon/s&p mixture to the vinegary potatoes. The salad is ready to serve at this point and, I think, at its best with warm fluffy potatoes and contrasting cold crunchy celery, bacon, and eggs. Enjoy!
"The best potato salad in the world"...
3 pounds small/creamer potatoes (the itty bitty baby ones that sell for $3 a pound).
3 hard boiled eggs, peeled and chopped
2 stalks celery, rough chopped
2 onions, sliced thinly (if you want, but I can't stomach raw onions)
5 strips bacon
1 Tbs. sugar
1/3 cup evoo
salt and pepper to taste
1/2 cup white vinegar
2 tbs. water
Do all your chopping while you cook your eggs and your bacon. Wash you potatoes, put them in a generous amount of boiling water, and boil them until they are tender enough to pierce with a fork - about 15 to 20 minutes. Combine your eggs, bacon, celery, and onions (if using). To them add your sugar, salt, pepper, and evoo and stir gently to combine. When the potatoes are ready drain them and transfer them into a bowl large enough to accomodate the entire salad. In a small saucepan combine your vinegar and water and bring to a boil. (I have no idea what this step does except maybe take the bite out of the vinegar or perhaps the heat causes the potatoes to better absorb the acid...) Once the vinegar is warm pour it over the hot potatoes and toss them to coat. Now add your veg/egg/bacon/s&p mixture to the vinegary potatoes. The salad is ready to serve at this point and, I think, at its best with warm fluffy potatoes and contrasting cold crunchy celery, bacon, and eggs. Enjoy!
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