Sunday, May 27, 2018

Loaded Red Potato Salad

What food comes to mind when you think of summer? Summer nights grilling out on your deck with your favorite sides; corn on the cob, baked beans and Loaded Red Potato Salad!

This recipe is a combination of an American Classic Potato Salad and an Australian Classic Potato Salad. In the Amercan version they use mustard combined with the mayonnaise, but I’m going to use the red cider vinegar in the Aussie recipe.

The Aussie’s use Nicola Potatoes which (I think) is like our golden potatoes, but I’m using red potatoes instead. Are you confused yet? Well here is the recipe. Serves 4. Total Time: 45 minutes


1 1/2 lbs red potatoes, peeled or not, your choice
3 hard boiled eggs
1 stalk of celery, chopped
2 slices of bacon, cut into lardons
1 medium yellow or white onion, chopped ( I’m going to use a leek)
1/2 cup whole egg mayonnaise (like Hellman’ s Mayonnaise with Olive Oil)

1 tablespoon red cider vinegar
2 dill pickles, chopped
3 green onions, chopped or 1/4 cup chopped chives
Salt and pepper, to taste


Clean and cut your potatoes into 1/2” pieces. Peel them if you prefer, my granddaughters like their potatoes peeled. Place the potatoes with 1 heaping tablespoon of salt into a pot of cold water. Bring pot to boil then cook them until fork tender, 10-15 minutes. Drain and set aside.

Meanwhile in another saucepan bring some water to boil and cook you eggs to hard boiled. I used to cook them this way for 20 minutes, but now I’m using my Instant pot and it only takes 5 minutes once it’s up to pressure. Drain, run under cold water to cool and set aside.

In a saucepan fry your bacon lardons until they are crispy. Cut your bacon this way to make lardons.
Remove bacon to a paper towel to soak up any grease. In the same skillet add in the onions or leek stir until tender and remove to a paper towel with a slotted spoon. In a small bowl combine the mayonnaise and vinegar. In a larger bowl add in the potatoes, celery, onions or leek, bacon lardons and mayo mixture, stir to mix well. Quarter your eggs and gently fold them into the potatoes, don’t mash. Top with the chopped dill pickle and green onions or chives. Salt and pepper, to taste. Yum Yum!

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