Pictures and Recipe after the break
As an aside, this recepie calls for bacon, which leaves you with one precious new resource, bacon fat! Bacon fat really is your best friend in the kitchen, we use it all the time. Store your bacon fat in the fridge, we use a simple glass jar we got at the dollar store, for a dollar. Keep in mind that if your jar is not tempered, don't pour the fat straight from the pan. We use big a Pyrex measuring cup, its tempered and has a pour spout. Once the fat has cooled to a reasonable temperature, we transfer it to our jar, and store it in the fridge. Here's our jar, you can see the hardened fat at the bottom, and the new layer at the top. Clearly, this salad called for a lot of bacon.
WE HOPE EVERYONE HAD A HAPPY EASTER (OR WHATEVER HOLIDAY YOU CELEBRATED THIS WEEKEND IF ANY!)
Red Spud Salad
What You Will Need
2 lbs red potatoes (washed and cubed, skins still on)
4 large hard boiled eggs (grated)
1 bunch of scallions (sliced both white and green parts)
2 Tbs capers
2 cups of mayonnaise
1/4 cup djion mustard
1/4 cup dill pickles (diced)
1/4 cup pickle juice
1/2 a red onion (minced)
2 Tbs fresh parsley (minced)
2 Tbs fresh dill (minced)
1/2 a lemon (juiced)
2 Tbs olive oil
salt and pepper to taste
8 slices of bacon (cooked until crispy and then roughly chopped)
Wash and dice the potatoes, leaving the pretty red skins on. Boil for about 15 minutes, until you can easily stick them with a fork. Make sure not to over boil them because you will want to retain the shape of the potato and not have mushed potato salad! Drain and let cool completely.
In a large mixing bowl whisk the mayo, mustard, lemon juice, olive oil, pickle juice, salt and pepper together. Put some scallions aside for topping. Add the rest of the ingredients and mix well, making sure to coat everything. Chill.
Top salad with chopped bacon and reserved scallions.
Adapted from Tyler Florence Potato Salad