It’s been 30 years since I’ve had potato salad. The last time was grandmother’s when she was still alive. She used to make it for every family summer party. My mom told me I’d have made her proud.
And in case anyone wants a really vague recipe.
- 10 lbs of potatoes
- 1 lb bacon
- 1 yellow onion, medium sized, diced
- Chives
- Parsley
- Sugar
- Apple cider vinegar
- Mustard, I used stone ground
- Black pepper
- Salt
Slice and rinse the potatoes and boil for about 25mins until they’re fork tender.
I only had precooked bacon crumbles, so I rendered them down a little more along with some olive oil to use that to cook the onions. Bacon gets chopped and goes into a large bowl. Onions go into the bacon grease/oil mix along with maybe half a palmfull of chives and parsley, couple half teaspoons of black pepper, half a palmful to a full palm of sugar, a few shots of ACV, maybe a quarter to half cup, a good squirt of stone ground mustard, maybe half a teaspoon of salt. Cook the onions down til they’re browned. Drain and mix the potatoes with the bacon, then pour the onions in and mix it all together.
The asparagus is literally just cento balsamic glaze and some extra bacon crumbles. Chicken was nothing fancy either, adobo, a brown sugar bourbon spice mix, and some old bay baked 2 hours then topped with Aldi BBQ sauce. Too hot to grill so it went in the oven.
My clients destroyed it though.
Amazing! The sugar amounts seem kinda excessive for me at least, but you sound like a cook that knows measurements, loving the references to half and full palm fulls, going to try this recipe out. Different styles of cooking necessitate different styles of approaches. Appreciate the post.
Definitely more of an estimate just cause I was eyeballing it and trying to remember what I did before I forgot it all.
Lot of the stuff I cook for work just kinda gets a little of this and a little of that based on how much I need to make. Then when they like it, I have to go and remember weeks later what it did!
Knew your potato salad was on the level when it exempted mayonnaise. Nothing wrong with the condiment, but it shouldn’t be used in quality potato salad.
Thanks! I don’t really have a problem with mayo either. I’ve never been a fan of mayo based “salads” - potato, macaroni, egg, coleslaw if you want to throw that in there… It’s just not a texture I’ve ever liked. Same reason I don’t do pasta salad with dressing. Cold and slimy just aren’t my thing.
n e leftovers? -> PO Box brbposting 90210
