Potato salad for a crowd!

Welcome back friends!

Today we will continue our tailgating theme and I am bringing you a yummy potato salad recipe from Taste of Home! The salad is called “You’re Bacon Me Crazy” and let me tell you, I couldn’t say it with a straight face! I modified the original recipe due to what ingredients I had on hand, so the recipe below is what I used, the link above is the actual recipe!

Potato salad is a recent discovery for me, I wasn’t sure that I even liked it until about 2 months ago. Once I sat down and thought about what was actually in a potato salad, I realized that there is no reason why I wouldn’t like it, and hence my blossoming friendship with potato salad began. I think the idea of cold potatoes was off putting to me, but I’ve gotten over that. Which brings us to today, this potato salad is easy peasy and yummy!

Ingredients

-1 lb bacon

-1 white onion

-3 lbs of red potatoes chopped into bite sized pieces

-3 celery ribs finely chopped

-salt to taste

-pepper to taste

– 2 cups mayonnaise

-2 tablespoons yellow mustard

-½ teaspoon celery salt

-¾ teaspoon dried dill weed

Potato salad, here we come!

-Start by chopping your potatoes into bite sized (approximately 1 inch) pieces.

-Add potatoes to stock pot and add enough water to cover the potatoes. Salt the water and bring to a boil. You will be bringing the pot to a boil and then turning down the heat and letting the potatoes cook for about 15 minutes uncovered until potatoes are fork tender.

-Drain potatoes and add to a large bowl after the 15 minutes are up.

-Cook bacon to a crispy consistency. Save about 4 tablespoons of bacon drippings (I’m pretty sure I had less than that.) Drain bacon on a paper towel and set aside.

-Dice your onion

-Add your onions to your bacon pan and cook until softened and slightly browned. (Be careful during this step, I ended up burning my finger with bacon grease adding the onions!)

-Wash and finely chop your celery into roughly ¼ inch slices.

-Dice up your bacon and save about a ¼ cup for topping the salad.

-Add onion, bacon drippings, celery, and the rest of your bacon into your large bowl with the potatoes.

-In a separate bowl, we will begin to create the dressing.

-Add mayonnaise, mustard, pepper, celery salt, and dried dill weed.

Hi Ted!

-Pour over the ingredients in the large bowl and toss (if you can) to coat. A folding technique worked best for me. Refrigerate at least one hour to let the flavors marry, and before serving add your reserved bacon to the top!

-Dish it up and enjoy!

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Let me know down below what is a new found food that you really enjoy!

Tailgate Potato Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients:

  • 1 lb bacon
  • 1 white onion
  • 3 lbs of red potatoes chopped into bite sized pieces
  • 3 celery ribs finely chopped
  • 2 cups mayonnaise
  • 2 tablespoons yellow mustard
  • ½ teaspoon celery salt
  • ¾ teaspoon dried dill weed
  • Salt and pepper to taste

Directions:

  1. Chop the potatoes into bite sized (approximately 1 inch) pieces.
  2. Add potatoes to stock pot and add enough water to cover potatoes.
  3. Salt the water and bring to a boil.
  4. Bring the pot to a boil and then turn down the heat to medium low and let the potatoes cook for about 15 minutes uncovered until potatoes are fork tender.
  5. After 15 minutes drain potatoes and add to a large bowl.
  6. Cook bacon to a crispy consistency. Drain bacon on a paper towel and set aside.
  7. Save about 4 tablespoons of bacon drippings
  8. -Dice the onion.
  9. Wash and finely chop your celery into roughly ¼ inch slices.
  10. Add the onions to the pan tha bacon was cooked in and cook until softened and slightly browned. (Use caution)
  11. Dice up your bacon and save about a ¼ cup for topping the salad.
  12. Add onion, bacon drippings, celery, and the rest of the bacon into your large bowl with the potatoes.
  13. Stir to combine.
  14. In a separate bowl, combine mayonnaise, mustard, pepper, celery salt, and dried dill weed.
  15. Pour the dressing over the potatoes, vegetables, and bacon in the large bowl and toss/ stir to coat.
  16. Refrigerate at least one hour to let the flavors marry.
  17. Top with reserved bacon before serving.
  18. Cooking With Christie

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