A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!
Directions for: Potato Salad with Bacon Dressing
Ingredients
For the Potato Salad6 Yukon Gold potatoes
1 tsp salt
lb(s) bacon, chopped
2 stalks celery, chopped
8 green onions, chopped
Salt and pepper
For the Dressingcup mayonnaise
cup Dijon mustard
3 Tbsp apple cider vinegar
2 Tbsp reserved bacon fat (optional but tasty!)
2 Tbsp hot dog relish
Directions
For the Potato Salad1. Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.
2. Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.
3. Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.
For the Dressing1. Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.
See more: Pork, Potatoes, North American, Fry, Salad, Picnic, Summer