Sunday, July 1, 2012

Cheddar Bacon Potato Salad

I have to admit I didn't used to like potato salad.
Eat cold potatoes?
Potatoes are supposed to be eaten
 piping hot with lots of melted butter.
Not cold.
That was before I tried my sister-in-law Sandra's version.
This potato salad...
was the motherload of all potato salad!
 It has crispy bacon, chunks of cheddar cheese, 
and red onions. 
Now you want to try some, don't you?
 This is our version of Sandra's potato salad.
Let's get started!
We used fresh dill because 
ours was calling out to us from the garden, 
but in the winter months we use dried.
We cut our bacon into one inch pieces
 before cooking it.
Drain well.
Try to cube your potatoes all the 
same size so they cook evenly.
We left some with the peel still on for some added color.
Cook in boiling water until done but not super soft so they will hold their shape.
Very, very important:
Let your potatoes cool completely before using them!
My mother (Dakota's grandma) once made potato salad and was in a hurry. She didn't let the potatoes cool all of the way before she stirred everything together.
So she ended up with MASHED potato salad! 
Yep...when she started to stir those potatoes just fell apart.
Lesson learned!
Let them cool.
 While your potatoes are cooling, chop up your 
celery, red onion, hard boiled eggs and dill.
Cube your cheddar cheese too.
To make the dressing for the potato salad mix together
mayo, mustard, dill, and a little sugar.
Combine everything in a big bowl.
Then add the dressing and mix.

Yummy potato salad!
 Cheddar Bacon Potato Salad

5 pounds potatoes
1 pound bacon 
5 stalks celery
4 eggs, hard boiled
1 large red onion
1/2 to 1 pound of cheddar cheese
3 cups mayonaisse
3 Tbsp yellow mustard
2 Tbsp fresh dill (or dried)
1 Tbsp sugar

Cube your potatoes and cooling in boiling water for about 25 minutes.
Drain and cool completely

Cut bacon into 1 inch pieces and cool until crispy then drain.

Dice the celery and onion. 
Cut the cheddar cheese into cubes.
Chop dill.
Dice the hard boiled eggs.

To make the dressing:
Mix together the mayo, mustard, 
dill, and sugar. 

Once the potatoes are cool combine them with the bacon, cheese, celery, 
onion, and eggs.

Add the dressing and mix well.

Chill for a couple of hours so 
all of the flavors combine.


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