Potato Salad is such a versatile side dish with its many variations. A potato salad can be created in many different ways from vinegar based to the traditional mayonnaise based dressing.
This popular side dish can be seasoned with a flavored mayonnaise, by adding roasted fresh garlic, chipotle peppers for a little heat and spice, curry powders, or any favorite seasoning of choice.
If making a potato salad that is vinegar based, try using different vinegars such as fig or white balsamic vinegar. To bring out the richness of the classic dark balsamic vinegar, make a reduction of the vinegar and use for a sweeter tasting salad.
Think versatility when it comes to the potatoes when making this classic dish. Red potatoes are a great alternative as well as fingerling, purple and even sweet potatoes. To create a different flavor and texture, try roasting the potatoes instead of boiling.
To bring out more flavors to add to this side dish, try adding roasted red and green peppers, onions or any favorite vegetable. It can even be made hearty, by adding sausage, chicken or any kind of meat desired.
Versatile Flavors from Around the World-Ethnic Potato Salad Recipes
Think globally also when making potato salad to try something different and unique tasting. Try making one Peruvian style with a hint of Tabasco and olives. Or try a Hawaiian style potato salad made with the addition of macaroni and cheddar cheese added to the recipe.
In the following recipe, which is southern style, the potato used is Yukon Gold. This potato really has a delicious, buttery taste and holds well with the addition of ingredients. This recipe is more on the sweeter side with the use of sweet relish, apple cider vinegar, along with a pinch of sugar to balance the flavors. For a milder tasting salad without the extra spice, feel free to omit the cayenne pepper.
The possibilities are endless of this classic summertime dish.
Bacon Potato Salad Recipe
- 2 pounds of Yukon Gold potatoes, cut into chunky pieces
- 1 red onion, diced
- 3 stalks of celery, diced
- 2 tablespoons of sweet relish
- 3 hard-boiled eggs-chopped
- 3 tablespoons of apple cider vinegar
- 2 tablespoons of Dijon mustard or regular mustard
- 1/4 cup mayonnaise
- 1 /4 cup sour cream
- 1 tablespoon of sugar
- 1 /2 teaspoon of cayenne pepper
- 6 slices of crisped cooked bacon, crumbled
- Salt and pepper to taste
Directions:
- Place potatoes in a large pot and cover with cold water. Bring the pot to a boil over high heat and cook until the potatoes are tender.
- While the potatoes are cooking, dice the red onions and celery. Set aside and place into a large bowl.
- In another bowl, combine the mayonnaise, sour cream, apple cider vinegar, sugar and cayenne pepper. Set aside.
- When potatoes are cooked, drain in colander and add the diced onions, celery and chopped egg. Stir in the mayonnaise mixture and sweet relish.
- Mix well all the ingredients and toss gently. Stir in the crumbled bacon. Season the potato salad with salt and pepper to taste. Serve warm or cold.
References: Epicurean .com
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