Potato Salad
8 to 12 servings
ingredients:
- 5 medium yellow potatoes (washed and cubed)
- 2 tbsp celery (fine dice)
- 2 tbsp sweet or green onion (fine dice)
- ¼ lb bacon (cubed)
- ⅓ cup sour cream
- ¾ cup mayonaise
- 2 tbsp champagne vinegar
- 2 tbsp malt vinegar
- ¼ tsp black pepper (freshly ground)
- ¼ tsp salt
- ½ tsp onion powder
- additional salt and black pepper
- Cover the cubed potatoes with water until the potatoes are submerged by 1 inch. Add 1 to 2 tbsp of salt and bring to a boil. When a fork slides easily into the largest potato pieces, remove from heat and drain the potatoes in a collander.
- Move half the potatoes to a large bowl and gently smash with a potato masher or fork. Reserve the other portion of cubes.
- Add the celery and onion to the bowl with the smashed potatoes and mix.
- In a pan over medium heat, render the bacon until all pieces are crispy — no soft bits! Remove the bacon to a paper towel and pour-off all but 2 tbsp of the rendered fat. Return the pan with the bacon fat to medium heat.
- When the bacon fat is beginning to smoke, add the reserved cooked potato cubes. Stir occassionally to prevent sticking until the potatoes begin to brown. Add the contents of the pan (fat and all) to the smashed potato mixture and stir to combine.
- Add 2 tbsp of water to the hot pan and swirl to remove the fond from the bottom of the pan. Pour into the potatoes.
- While the potato mixture is cooling, in a separate bowl combine the sour cream, mayonaise, vinegars, black pepper, salt, and onion powder. Mix well.
- Chop the rendered bacon bits to a very fine dice (almost powder-like) and add to the cooloed potato mixture.
- Add the dressing to the potato mixture and gently stir to combine. Taste and add more salt and black pepper to taste.