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Posts Tagged ‘potato salad’

My parents make great traditional potato salad. You know, the mayonnaise-based kind that includes celery, onion and hard boiled eggs. I’ve tried to recreate it a few times but it never tastes as good as it does when they make it and I really don’t love old school potato salad unless it’s that recipe. So instead of trying to master their version, I like to try different variations of potato salad.

We attended a family cookout for Memorial Day last night and I volunteered to bring Feta Potato Salad. I was in the process of making my grocery list when this recipe for Bacon Ranch Potato Salad popped up in my Google Reader. I immediately abandoned plans to make a tried and true recipe in favor of trying something new (not that the feta potato salad isn’t amazing…you must try!).

I knew my audience and Bacon Ranch Potato Salad sounded right up their alley…especially with a large number of kids in attendance. This recipe is relatively simple with boiled potatoes being tossed in homemade ranch dressing and crumbled bacon. Actually, my favorite thing about this recipe was that the ranch dressing was homemade with a short ingredient list of things that are usually in my kitchen. I would make just the ranch dressing part of this recipe for salads. It was delicious!

This new twist on potato salad was a hit with my family and is sure to be a winner at any summer cookout!

Bacon Ranch Potato Salad
(Recipe source Confections of a Foodie Bride)

Ingredients:

2 pounds red potatoes, unpeeled and cut into 1/2-inch chunks
1 tablespoon salt
1/4 cup light mayonnaise
1/4 cup plain reduced-fat yogurt or sour cream
2 tablespoons chives, chopped
2 tablespoons parsley, chopped (plus more for garnish)
1 green onion, chopped
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup buttermilk
Salt and pepper, to taste
4 slices thick cut bacon, cooked to a crisp and crumbled

Directions:

Place potatoes in a large pot and cover with 1-2 inches of cold water and 1 tablespoon of salt. Bring potatoes to a boil and cook until just tender, about 10 minutes.

While potatoes are cooking, whisk together mayonnaise, sour cream, herbs, green onion, garlic, lemon and buttermilk in a bowl. Season to taste with salt and pepper.

Drain potatoes and transfer to a serving bowl. Let stand for about 10 minutes and then pour half of the ranch dressing over the potatoes and half of the crumbled bacon and gently toss to combine. Refrigerate one hour and then toss with remaining ranch dressing. Top with the rest of the crumbled bacon and garnish with chopped parsley. Return to refrigerator until ready to serve.

Yield: 8-10 servings

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fetapotatosalad

We went to visit our friends Cristen and Graham in Baxley, Georgia this weekend. We watched the Georgia/Florida football game on Saturday which sadly didn’t have a very happy ending for the Bulldogs. During the game the boys slow cooked a Boston Butt on the grill and Cristen and I whipped up this potato salad. This is one of her favorite potato recipes but I’d never tried it after years of hearing her talk about it.

It was simple to put together and packed with flavor. We served it chilled but I think it would be good served warm as well. The leftovers were tasty with lunch today – the flavors had really developed overnight in the fridge. I’m always looking for inspiration on new ways to use potatoes and will definitely be making this again.

And because I can’t resist…I must share a picture of their adorable daughter in her Halloween pumpking costume!

camillepumpkin

Feta Potato Salad
(Recipe adapted from Southern Living)

Ingredients:

3  pounds  small new potatoes, diced
2/3  cup  olive oil
1/2  cup  fresh lemon juice
1  teaspoon  Dijon mustard
1  teaspoon  kosher or sea salt
3/4  teaspoon  pepper
1/4 cup green onions, thinly sliced
4 ounces crumbled feta cheese
1/4  cup  chopped fresh parsley

Directions:

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook uncovered for 15-20 minutes, until tender. Drain and place in a large bowl.

Whisk together oil and next 4 ingredients in a small bowl. Pour over potatoes and add green onions, parsley and feta. Toss gently to coat. Cover and chill.

Yield: 8-10 side dish servings

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