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Thai Chile

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Potato Salad with Green Onion Salad Dressing

The salad dressing is substituted for traditional mayonnaise and really perks up this traditional all-American picnic favorite.  Note that this potato salad is best when the vinegar is drizzled on warm, peeled potatoes.  In this way the potatoes will absorb the vinegar and provide a subtle tartness to compliment the other flavors.

3 pounds    Red potatoes
3 large    hard boiled eggs
3 strips    bacon, crisped (reserve grease)
1 rib    celery, finely chopped
cup    cider vinegar
to cup    Green Onion Salad Dressing
cup    chives, finely chopped
to taste    salt and pepper

Rinse the potatoes and boil them whole for about 30 minutes or until they are easily pierced with a knife.  Allow them to cool only enough so that you can handle them to peel - a couple of minutes in an ice bath works great. Cut the peeled potatoes into (approximately) " cubes, layer them into a large bowl, drizzle some of the vinegar on the potatoes and salt and pepper to taste.  Repeat using all the potatoes.  Place potatoes in the refrigerator until slightly chilled.

Meanwhile fry (or oven bake) the bacon and boil the eggs.  Peel and chop the eggs and crumble the bacon.  When the potatoes are slightly chilled toss with remaining ingredients (except chives) adding salad dressing and optionally, the reserved bacon grease, according to your taste.  Adjust salt and pepper.

Garnish with chives.

 

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