Thursday are for cooking….
Baby red potatoes
American potato salad. How do you make that? Simple: boil up some potatoes (reds are best for this), peel them or don’t but make sure they’re clean as a whistle, cut them into chunks and mix with other chopped veggies, plus some pickle relish, mayonnaise and a squidge of mustard, and a dusting of pepper and salt, and you’re good to go.
Potatoes are the main ingredient in this. We have a wide variety of potatoes for the construction of this dish, from reds to russets and all those color varieties now available. Peel them or not, they only need to be cooked to the firm state, not mushy. Mushy is for mashed taters.
Vegetable have feelings, too!
Onions, radishes, celery, zukes, shredded carrots, green peas, pickle relish (sweet or dill, your choice), dried herbs like dill or oregano, and then throw in some spicy mustard and mayonnaise. If you’re going to take it outside, keep it covered (of course) and put it on a bed of cracked ice. Otherwise, enjoy it, and be glad that we live where we do.
Happy Fourth of July, and may we hear freedom bells ringing for centuries to come.
Category: America
Loaded baked potato salad:
3 lbs. Yukon gold or red potatoes, cubed, cooked, and cooked
1 lb. bacon, cooked and chopped
1 cup sour cream
1/2 cup mayo
1 1/2 cups shredded sharp cheddar
1/2 cup diced green onion
Salt and pepper to taste
Mix sour cream, mayo, half of bacon 1 cup of cheese, and half of onion.
Add potatoes and mix until potatoes coated.
Top with remaining cheese, bacon, and green onion.
Known as Sparky’s Bacon Salad with Mild Potato Flavoring…
If you add sour cream to your version of mac and cheese instead of milk you get the creamiest mac and cheese on the planet !!!
Of course, you have to use real shredded sharp cheddar cheese from Wisconsin to make it right.
I recently traveled to Wisconsin to see both my daughters and watch the youngest graduate from High School as the third highest gradepoint at Greenfield High School. Of course I stopped at Woodman’s before coming home and bought a hundred dollars of Wisconsin Cheese !!!
Still a fat happy Cheesehead !!!
I made some of your Potato Salad Ex-PH2. I’m chilling it right now and will be eating it tomorrow for supper with my NY Strip Steaks on my Keg-A-Que grill.
The best grill on Earth. It smokes your food so good you need a gas mask to flip your steaks or chicken !!!
Happy Fourth Of July to all my friends here on TAH !!! Happy Birthday to America !!! And may God Bless our Country, Our Military, Our Flag and all the good things that she stands for.
I can still say that I love America and will support her as she is worth fighting for and dying for, if needed, even if she is wrong…
God Bless all the Gold Star Families out there.And Godspeed to the fallen warriors of this great land…
“peel them or don’t but make sure they’re clean as a whistle”
Dobie pot scrubber works good and leaves a bit of skin.
The tater crop is in the ground and looking good despite a cold spring and late planting.
Buy Maine Potatoes or potatos. They’re both good.
They called me “Tater Salad” long before Ron White came along. I never met a ‘tater I didn’t eat.
NHSparky my recipe is very similar to yours. Have to leave the onions out now-a-days, use onion powder and Mrs. Dash, sweet Baby Gerkens cut up small, 4 boiled eggs, chopped, and just a tad bit of yellow mustard.
Got a bowl of tater salad I made on evening last in the ice box as we speak. Crockett pot of bacon infused BBQ Baked beans and another crockett pot with a boneless porked beast lion for some pulled pork sammiches. All that will be ready late this afternoon when the sun hides behind the pecan trees and I’ll skillet grill some grounded sirloin beef beast over hickory and pecan coals. Pass me another Yuengling.
Using horseradish mustard will give it some kick…
I like to add a little vinegar and garlic powder. And black pepper or tabasco sauce, of course.
Put a Mediterranean spin on it- instead of sour cream and mayo make a vinaigrette with good olive oil and brown mustard. Drizzle this over the potatoes while still warm. Prosciutto instead of bacon, chopped red onion, fresh parsley and capers all work well. A few cranks of fresh ground pepper and easy on the salt- that’s what the capers are for.
Prosciutto? Capers? In potato salad? Hell, add a little arugula and you’ll have full-blown Obama Salad.
Might want to pair that with a modest Fumé Blanc, with an incredibly sexy nose of smoke, black fruits, cappuccino, and toasty wood, with a sumptuous texture, no hard edges, beautifully integrated acidity and tannin, and a long, 35 second finish.
I think I got you pegged, Ed–you drive a Prius by chance?
Heh…
Private message to Dave Hardin:
Looks like it’s time for you and other admin types to do an intervention with Ed–looks like he’s got a mag problem and I don’t mean 9mm.
Cancel all his subscriptions to Woman’s World, First, etc. as he’s obviously under the influence. Next he’ll be including comments on how to get rid of all that nasty belly fat while sitting in front of our computers.
Also someone should accompany him to Walmart so he can’t snag his mags at the checkout stand.
I know. I saw that, and while I don’t approve of capers in anything because they look like mouse stuff, Ed seems to be drifting away from plain cooking into gourmet stuff, with no one holding him back.
He’s gone off course. Sad.
snicker, chortle, guffaw, bwaaaaahahahahahahahaha, tee hee, giggle snort
I’m so thrilled that the potatoes I planted (in grow bags) outside are coming up. Unfortunately, I didn’t realize that “fingerling” potatoes are full-grown and don’t get any bigger than that, but as long as I get some home-grown potatoes out of the deal, I’ll be happy. Next time, I’ll plant other varieties.
If my yard weren’t so small…