This is one of my fave Comfort Foods. There is almost always a bowl of Potato Salad at my family gatherings. I love it not just because it is so delicious but also, it is so easy to make you can never really go wrong whipping it up. Growing up as a child on the Caribbean islands, I developed a keen taste for this dish. We would get it when we visited friends’ houses, at beach picnics, and sometimes even on special occassions like Christmas dinners or Easter dinners. I have had it in a variety of ways and frankly I never got tired of eating it. There’s just something about that mellow, heart warming feeling that comes over you when you take a bite of potato salad! Ok! Sounds like I am in my own world but admit it! It does make you feel good on the inside.
I made this recipe using the best ingredients. I used red potatoes which not only add color to the mix but also they have a really firm yet smooth texture. I also used thick cut hickory smoked bacon (yum!). The bacon makes this salad even more hearty with it’s immense smoked flavor and adds a wonderful balance of crunch to the dish. I picked the scallions right out of my herb garden. They added a beautiful touch of color, freshness and flavor to this dish. Here are the step by step instructions of how I made it!
P.S This is the first time I am using pictures to show step by step directions on making a dish so Enjoy!
Ingredients
3lbs of petite red potatoes
4 slices of thick cut hickory smoked bacon
1 can corn
1/2 cup of chopped celery
1/4 cup chopped scallions
1 clove garlic (finely chopped)
1/4 cup chopped parsley
1 1/2 teaspoon salt (or to taste)
2 tablespoons of mustard
2/3 cups of mayonnaise
1 teaspoon of grounded black pepper
2 tablespoons of sweet relish
1 tablespoon olive oil
1 tablespoon olive oil
Servings: 6-8
Directions:
1. Wash and clean potatoes to prepare for cooking.
2. Cut each potato in four equal pieces (quarters), place in a pot and cover with water.
3. Add 1 teaspoon of salt to water and boil for approximately 10 minutes or until a knife can go through one of the potato quarters smoothly.
4. Prepare the other main ingredients while the potatoes are boiling. 1 can of corn, 1/2 cup of chopped celery, 1/4 cup of chopped parsely, 1/4 cup scallions, 1 chopped garlic clove and 1 teaspoon of black pepper, and set aside.
5. Chop bacon slices and fry in a skillet until they are crispy (about 2-3 minutes).
6. Once potatoes are cooked, quickly remove them from the stove, pour them into a collander and run under cold tap water for 1 minute to stop the cooking process (we do not want to over cook them). Then let them sit for 5 minutes.
7. In a large bowl combine the potatoes, celery, parsley, scallions (leave some for garnish), mustard, mayonnaise, corn, garlic, relish, black pepper, olive oil, bacon and the remainder 1/2 teaspoon of salt.
8. Mix thoroughly and Serve. Refrigerate for 30 minutes before serving if you like to enjoy your potato salad cold.
Enjoy! MN