July 5, 2010

Potato Salad

Potato Salad
3 lbs yukon gold potatoes, chopped into bite sized pieces (should just fill a 9x11 pyrex)
tbsp kosher salt
1 1/4 cup mayo
2 tbsp (not heaping) yellow mustard
1 tsp celery seed (not celery salt!)
3/4 tsp smoked paprika (this is very different than the paprika in your pantry that does not say smoked)
1 tsp fresh ground black pepper
1/2 lemon, juiced
1/2 cup bacon (bag of bacon bits)
5 scallions chopped

Place the potatoes in a pot of luke warm water.  Bring to a boil and let boil vigorously for 3-4 minutes and drain.  Run cold water over the potatoes to stop the cooking process, spread them out in the pyrex and put them in the fridge for 20 minutes.  Mix the mayo, mustard, celery seed, paprika, lemon juice, and pepper in a bowl and pour over the potatoes.  Toss to cover.  Add the bacon bits and scallions and toss one more time.  Cover and store in the fridge until ready to serve.

I didn't take a pic but it turned out fabulous.  Makes 8 servings.

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