So I have been thinking of potato salad lately. I asked around for recipes and even searched the Internet, but none of them were exactly what I was looking for. So I decided to create my own version based off the 50 or so recipes I found. I added a few things you do not normally see in potato salad and came up with my “Smoky Bacon Potato Salad”
This is by far the BEST potato salad I have ever made.
****Disclaimer**** This is the ONLY potato salad I have ever made. Which may explain the epic failure I encountered?
Lets talk about my possible failure.
When making any recipe, every cook or chef in the world always says “you should start with the freshest ingredients.” Good advice, right? Guess I should have listened.
I wanted bacon in my potato salad, and while I am obsessive about checking the dates on milk and dairy products, I have never once in my life looked at the date on a package of bacon. I mean seriously, that stuff flies off the shelves and nobody ever has it sitting around their homes long enough to let it get old.
At least that’s what I thought.
Damn. That bacon was born the same year as my son, who is in his third year of college.
I will be contacting Hormel on Monday. Since everyone that ate it last night is still alive, and feeling well, I will just assume it is a typo on the packaging and go on with my life.
Avoided death again. YES!!!
Ok, back to the best potato salad I have ever made, and why it came out so good.
I fried up some bacon. (don’t forget to check the date when you buy it) I fry it over medium low heat so it renders out more fat before it starts getting crispy. Crispy is good, burnt is bad.
I used red potatoes because I like the taste and the color. I also added some hard boiled eggs and Vidalia onions.
Cook the potatoes until they are just getting fork tender, then drain the water and fill the pot with cold water once or twice to stop the cooking process. Then drain them in a colander.
For seasoning I used my smoked garlic powder and instead of salt and pepper I used McCormick Grill Mates Montreal Steak seasoning.
The smoked garlic powder really gives it a nice garlic flavor. If you have not made or tried it, you should.
Once I mixed everything together I covered it and threw it in the fridge for a few hours.
It really needs to sit in the fridge. the flavors get a chance to mingle and it was much better tasting after those few hours.
Since we were going to the Annual Neighborhood Fondue Party, I threw it in a nicer looking bowl.
Everybody at the party said it was delicious! One of the kids said rated it a 10 and ate a big plate of it as his dinner. For an 8 year old he obviously has a highly developed palate. I certainly hope the 20 year old bacon does not ruin his taste buds.