My mother makes truly amazing potato salad. She learned to make potato salad right after she and my dad were married, and her recipe came from one of her neighbors, a little old German lady. It's sinful: lots of cholesterol, salt, carbohydrates, not even close to kosher, and guaranteed to pique the most jaded appetite. She taught me how to make it, and I make it for Easter, even though there are only two of us--that just means there's more for us!
Audrey's Amazing Smashed Potato Salad
- 1 dozen eggs, hard-boiled (I do these the day before)
- 1 pound bacon, diced
- 1 big onion, finely chopped
- 5 pounds russet potatoes, peeled and cubed
- 1/2 cup white vinegar
- 1 1/2 cups mayonnaise
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon white pepper
- 2 tablespoons bacon grease
Fry the bacon until crisp. Set fried bacon bits aside on paper towels to drain, and reserve at least 2 tablespoons of the bacon grease.
Peel and chop the hard-boiled eggs.
Put the potatoes in a large pot, cover with water, then bring to a boil and boil 10 minutes over high heat. While potatoes are boiling, combine bacon bits, chopped eggs, and chopped onion in a large mixing bowl. Measure out the other ingredients and have them ready.
When potatoes are boiled, drain, then dump in the mixing bowl on top of the bacon bits, eggs, and onion. Quickly throw in the other ingredients and mix everything well while the potatoes are still hot. It should be a little sloppy. Taste and adjust the seasonings (I always add a bit more vinegar and salt).
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This is good hot, but better at room temperature. Let it cool completely, and cover closely with plastic wrap if refrigerating. It also improves with sitting for a couple hours, as the flavors have time to blend a bit.
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