Though the weather here in Seattle has yet to show it, Memorial Day generally signifies the start of summer. And of course the start of summer means the start of summer parties.
Next time you need a side dish to take to your friends barbecue try this easy potato salad. It’s all the good stuff about a loaded baked potato without the time (and hot oven use) involved in baking the potatoes.
Make this in the morning (or the day before) so the flavors can marry. It’ll be tastier.
Here’s the ingredients.
You’ll also need a dog (who is flirting the bounds of the “out of the kitchen” rule) in case you drop any cheese.
Okay, you don’t really need the dog, but he is nice to have around.
Boil the potatoes in salted water until they are cooked through (this will take about 10 minutes).
Once the potatoes are cooked drain them and then return them to the hot pan. Immediately pour the vinegar over hot potatoes and stir.
After a minute or so, pour the potatoes into a large dish so that they are more or less in a single layer (this will help the potatoes cool faster).
Then step away. Step away from the potatoes. Seriously, let them cool completely before proceeding or else you will end up with a cheesy, melty mess.
While the potatoes are cooking and cooling saute the diced bacon until it is cooked through and crisp.
Then set it aside to cool.
Once the potatoes are cool place them along with the remaining ingredients in a bowl (reserve a little of the bacon and chives to sprinkle on the top).
Gently stir to combine. Stash this in the fridge until party time.
When it’s time to serve, move the potato salad to a serving bowl and then sprinkle on the reserved bacon and chives.
A seriously tasty side dish that would be great served with grilled steak (you know, a place where a baked potato might be traditional) or even burgers and hot dogs.
LOADED POTATO SALAD
serves 6
I used fingerling potatoes because that is what I happened to have on hand, but any potato would work. However, if you do not use a thick-skinned potato (such as a russet) you will want to peel them before proceeding.
1 1/2 pounds fingerling potatoes, cut into 1/4 inch rounds
2 tablespoon white wine or cider vinegar
4 ounces bacon, diced
2 ounces sharp cheddar cheese
2 Tablespoons chopped chives
1/2 cup sour cream
Boil the potatoes in salted water until they are cooked through, about 10 minutes. Drain the potatoes and return them to the hot pan. Pour the vinegar over hot potatoes and stir gently. After a minute, pour the potatoes into a large dish so that they in a single layer and allow them to cool to room temperature.
While the potatoes are cooking saute the diced bacon until it is cooked through and crisp. Then set it aside to cool.
Reserving some of the bacon and chives for topping, combine the cooled potatoes with the remaining ingredients in a bowl and stir gently to combine completely. Refrigerate for several hours or overnight.
When it’s time to serve, move the potato salad to a serving bowl and then sprinkle on the reserved bacon and chives.
