Tuesday, 3 July 2012

Collette's Best Potato Salad - (Gluten Free)

I have a few friends who say this recipe is to die for, and the best potato salad they have ever had. But you be the judge.

What you need:
5 or 6  potatoes, (you can use any kind you like best, I usually use red potatoes, but have done this with Yukon Gold, new white, and russet also), washed,  (peeled if you like - remember that most of the best nutrients are in the skin), and cut into bite size pieces, and cooked until just tender, but not mushy. Time for cooking potatoes varies, you will know how long it takes for your region;
6 hard boiled eggs, peeled and chopped;
6-8 strips of bacon, cook crisp, and crumbled;
4 - 6 large dill pickles, chopped;
10 -12 spikes of chives, cut into tiny pieces - I take them right out of the garden and just wash before cutting;
1 batch of homemade garlic mayonnaise - (or 1-2 cups from a store bought);
about 1 Tbs of yellow mustard;
salt*, pepper, onion powder, and garlic powder to taste; optional - a little hot pepper flakes, to taste-
about 3 Tbs dried parsley flakes, (or about double that of fresh chopped);
the secret ingredient -- 1 cup of sour cream.

* you can also use a commercial seasoning salt such as Lowreys.

What you do:   In a large bowl combine potatoes, eggs, bacon, and pickles. In a small bowl, combine all the other ingredients. Stir well. Taste and adjust the seasoning to your preference. When happy, gently fold sauce into the potato mixture. Chill well before serving.

Made some recently for a friend's birthday, and added a few ribs of celery, thinly sliced. It was a good option.

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