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Be very careful if you make this potato salad.  You will be asked for the recipe over and over and over at every event you take it to.  A friend and coworker (my boss actually), back when I used to work, shared this recipe with me and it has been my husband’s and my favorite cookout side dish ever since.  I have no idea how many times I’ve made it over the past 10 years, and no idea how many friends have asked for the recipe, but it is seriously really good.  And now you can have the knowledge for yourself, I’m feeling very generous.  By the way, the friend who originally gave me the recipe has a fantastic food blog you should check out at http://foododelmundo.com/.  She’s featuring burgers right now which would go great with this tater salad.  Cheers!

Smokin’ Redskin Potato Salad

  • 20 redskin potatoes, halved or quartered
  • 4 tablespoons liquid smoke
  • 1 teaspoon salt
  • 14 ounce package bacon
  • 1 cup mayonnaise
  • 1 bunch green onions, thinly sliced
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ – 2 teaspoons Tabasco

Fill a large saucepan with 2 quarts water and add potatoes, liquid smoke and salt.  Bring to a boil and simmer for about 20 minutes, until potatoes are fork tender.  Drain water and spread potatoes on a large baking sheet to cool. 

While the potatoes are boiling, pre-heat oven to 375°.  Cover a large baking sheet, (one with sides), with parchment or waxed paper and spread bacon out in a single layer.  It’s ok if the bacon over laps a little.  Cook in oven for 20 – 25 minutes until crisp.  When bacon is done transfer to a paper towel lined plate to drain and cool. 

In a large bowl combine crumbled cooled bacon, mayonnaise, green onion, salt, pepper and Tabasco.  Add the cooled potatoes and gently toss to combine.  Check the seasonings and chill in fridge for at least 5 hours – overnight is even better.  For my family which includes young children I use ½ teaspoon of Tabasco.  For a group of adults I would add 2 teaspoons.

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