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Potato Salad

The two most important things to know about potato salad are that you must use little red potatoes, and that you should squinch all the ingredients together with your fingers. After washing your hands, of course. Feels funny, tastes good.

Potato salad

  • 20-24 small red potatoes
  • 6 slices thick, smoky bacon
  • 4 ribs celery
  • 4 green onions, sliced very thin
  • 6 sprigs flat-leaf parsley, chopped
  • 2 hard-boiled eggs, pushed through a coarse sieve
  • 1/2 cup mayonnaise
  • 1/4 cup cider vinegar
  • 3 Tbs. Creole mustard
  • 1 Tbs. celery seed
  • 1 1/2 tsp. salt
  • 1/2 tsp. sugar
  • A few dashes of Tabasco
  • A few grinds of black pepper

1. Scrub the potatoes, then boil until barely tender. Cut the potatoes into eight pieces, leaving the skins on. Put the potatoes into a large bowl.

2. Fry the bacon until very crisp. Drain, then crumble into the potatoes. Spoon three tablespoons of bacon fat over the potatoes.

3. Trim the celery stalks, then cut in half. Slice lengthwise down the middle, then lengthwise again to get thin strips. Chop into small dice. Add to the bowl. Add all the other ingredients.

4. Wash your hands well, and mix all the ingredients with your fingers, lightly squeezing them as you do. The salad should ooze through your fingers a little, but minimize mashing the potatoes.

This is pretty good as is, but it gets better after being refrigerated a few hours or overnight.

Serves eight to twelve.

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