Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, potato salad. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Potato salad can be served right away, or refrigerated until ready to serve. Potato salad is the first food I can remember eating. Since it was my first culinary memory I am This is potato salad the old-fashioned way, with eggs, celery and relish.
Potato Salad is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Potato Salad is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have potato salad using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Potato Salad:
- Prepare 10 each Small potatoes
- Get 10 each Small purple or red potatoes
- Prepare 6 each Bacon
- Prepare 10 each Pearl onion
- Make ready 3 tbsp Thyme
- Get 5 tbsp Mayo
- Make ready 1 tbsp Dijon mustard
- Make ready 2 tbsp Bacon fat
- Make ready 1 tbsp Olive oil
- Take 1 each Lemon juice
- Get 2 tbsp Lemon pepper
- Make ready 1 each Lemon zest
- Take 2 tbsp Water
- Prepare 1/2 tsp Paprika
- Get 1/2 tsp Cayenne
- Make ready 1 tsp Garlic powder
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Instructions to make Potato Salad:
- Cut potatoes in quarters and add salt, pepper and lemon pepper. Roast at 500°F until crispy brown about 12 min.
- Cut both ends off the pearl onions (skin on) and heat a sauté pan with a little olive oil and brown both sides of onions until dark. Set aside to cool then peel skin.
- Cut bacon into inch long pieces and brown in sauté pan until crispy (save fat).
- Add thyme, lemon juice, lemon zest, mayo, Dijon, paprika, cayenne, garlic powder, olive oil, bacon fat, salt and pepper and water in a bowl and mix. Put mixture in color until very cold and then toss in potatoes until well coated and then pearl onions and then bacon. Then serve.
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