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Red Potato Salad

May 2, 2010

Last weekend I took my first trip to the downtown Sunday Sacramento Farmer’s Market. ZOMG, it was the most amazing spread I’ve been to since San Francisco back in my bay area farmer’s market days. Fresh fish, grass-fed beef, free range chicken, pork,  breads, eggs, cheeses, olive oils, flowers, herbs, indoor and outdoor plants, japanese maple trees, nuts, dried fruits, lavender, soaps, oh me oh my….

My haul last Sunday consisted of the following:

Everything looked awesome. I managed to eat my way through the oranges, the grapefruits, some of the radishes and breads and the gerber daisies are still alive and well. I spent yesterday working with the red potatoes. I had found a Paula Dean recipe for Red Potato and Bacon Salad on the Food Network website. I looked over the ingredients and had everything but bell peppers and it wasn’t that I had run out, I pretty much don’t like bell peppers, especially the green ones.

I propped up the iPad and recipe in the kitchen, gathered my ingredients and the prep and cooking began.

Green onions…yum!

I got everything chopped while the potatoes were boiling and while the bacon was cooking.

I swear they aren’t smoking like it looks in this picture…

After the bacon finished, I drained it and left it on paper towels to dry while I worked on the dressing to pour over the chopped potato, onion and bacon.

In a small bowl I whisked together 1/4 cup olive oil, 3 tablespoons red wine vinegar with garlic, 1 tablespoon Dijon mustard, 4 tablespoons light mayo, freshly ground pepper, a dash of salt. I felt like it was a little too bitter, so I added a tablespoon of maple syrup…it totally helped. Next time I probably will use just plain red wine vinegar, not the red wine/garlic vinegar and maybe a little less Dijon and even more mayo. I got everything whisked together, drained and cooled the potaoes…got those babies cut into chunks and then added my bacon (7 slices instead of Paula’s 2- 3 – I was feeding boys and boys love bacon), 1/2 red onion and 4 scallions. I gently tossed everything together and then put it in the fridge to chill.

We packed it up and headed to a BBQ with friends. It was enough for 6 people and I still came home with a serving or two. I will definitely be making this again. Paula’s recipe called for less mayo and bacon with bell pepper, but I’d still make it the way I did.

We had a great evening. We grilled chicken and also had a green salad….the evening ended with a traditional board game of clue. Colonel Mustard in the conservatory with the rope…oh yah, I kicked Clue butt…

Today I’m going to play with cauliflower and kale. I think it’s about time I tried my hand at kale chips.

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7 comments

  1. I can’t wait to hear about those kale chips! I bet they’ll be nummalicious. 🙂


  2. I’ll have to try this one. The potato salad I make is this: boil as many baby red potatos as you want. While boiling dump a bag of baby spinach in a bowl, add a sliced onion, and then add the drained hot potatos. Add as much fat-free plain yogurt as you like, some salt and pepper, and if you like a little heat, a little prepared horseradish. The potatos wilt the spinach. You can eat it warm or cold…it’s great any time!


    • Yum Lora…gotta try yours now! Thanks!


  3. I still have to say wowza on the size of Cali’s veggies…compared to Michigan those veggies are gorgeous and look DElicious with a capital D!!


    • We do have awesome produce or the ability to get awesome produce. I try to buy mostly local, but that doesn’t always happen.


  4. I want some!!! I love potato salad, especially with bacon! HELLO!


    • Bacon makes everything better!



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