Perfect Potato Salad
Creamy, savory with bits of crunchy radish and onion...this is the perfect companion to grilled meats.
Ingredients
- 1 bag Small Red Potatoes (fist sized), sliced about 1/4" thick
- 3/4 cup Speck or Bacon, chopped, cooked & drained
- 1/2 individual A Red Onion, course chopped
- 5-6 individual Radishes, course chopped
- 1 +/- tbsp Fresh Dill, finely chopped
- 1/4 cup Fresh Parsley, finely chopped
CREAMY BASE
- 1/4 cup Real Mayonnaise
- 1/4 cup Sour Cream
- 1-2 tsps Rice Vinegar
SPICES
- 1 tsp dried garlic flakes OR 1/2 tsp garlic powder
- 1/2 tsp celery salt
- 1 tsp dried marjoram
- 1-2 tsps Course Black Pepper
- 1/2 tsp Crushed Brown Mustard Seed
- To Taste Sea salt
Instructions
Potatoes
- Leave the peel on your potatoes if you like. I do a rough go around with the vegetable peeler, leaving some of the skin for color. Cube or slice the potatoes, no smaller than 1/4" thick. Place your cut potatoes into a pot. Fill with water, covering the with about 1" of water. Boil gently and fork test often to ensure they don't get mushy. When the potatoes are done, drain them immediately and allow them to cool in a large mixing bowl.
Spices
- Blend all of your spices together and set aside.
Creamy Base
- Blend together the mayo, sour cream and vinegar with a spatula. Add the finely chopped dill and about 1/3 of your spice mix. Set aside
Putting It All Together
- Place the chopped radishes, onions and parsley in the bowl with the potatoes.
- Sprinkle 1/3 of the spice mix over them and gently mix with a wide spatula.
- Now add 1/2 the creamy base and gently mix. Follow with the other 1/2 of creamy base and mixing again. IF your potato salad looks too dry, add additional tsps (equally) of mayo and sour cream until it has the desired texture.
- Finally, sprinkle the last 1/3 of spice mix over the top and give it one more gently mix. Cover with plastic wrap or lid and set in fridge for at least 2 hours. ENJOY!