Sunday, July 03, 2011

Tatter Salad

I had a hankering for potato salad today and I was really torn between being lazy and just buy some from the deli or make my own. I decide on the latter. This is the recipe I used from All I skipped the hard boiled egg, because I can't stand them, but you might like'em. This recipe will make 2 servings, but if you go to the orginal recipe on the website you can manipulate the portions.  You will just have to experiment with the (*) ingredients. This is where I varied from the original, I had them available or in my garden so I decide to add them. 

"This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too."
1-1/4 eggs
1 slice bacon
1 teaspoons Dijon mustard, or to
1/2 teaspoon of yellow mustard*
1/4 cup mayonnaise
1/2 teaspoon of apple cider vinegar* 
3/4 stalk celery, minced
1/2 pound small potatoes
1 radish minced*
1 jalapeno pepper minced and de-seeded*
1-1/2 teaspoons chopped fresh parsley
1/2  teaspoon of fresh thyme*
1/2 teaspoon of fresh rosemary*
salt and pepper to taste
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the original recipe yield (8).
1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
4. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

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