How would you define potato salad?
I mean it very well be true that you don’t ponder such questions, like ever. That only people who have this weird food obsession think up such questions and ponder the answer for days. I mean, don’t judge but it really is a valid question.
Potato salad has been on my mind for a while, especially this warm potato salad with bacon and garlic butter sauce. Which is slightly embarrassing but honest at the same time.
Not your typical potato salad but something different. Because we march to the beat of our own drum over here at SRW where secretly I want to be a trend setter and the only way I could ever possibly do this is maybe through unique recipes. Mostly because it would never, ever be in the fashion department. I’m just trying to keep up there.
The Urban Dictionary (because there is such a thing) states that potato salad is a,”common picnic side dish consisting of mayo mustard and primarily potatoes.”
Yes, sure, that is what I normally think of when I talk potato salad. The thick and creamy mayo mustard dressing coating a good amount of potatoes, buuuuuuut when the hubs won’t come near normal potato salad, for unknown reasons that are still a mystery to me we come up with an alternative.
I mean father’s day is approaching, summer is hear and what better side to go with grilled steak than warm potato salad with bacon and garlic butter sauce?
Now that you just thought of a million and one other ideas that are probably more sufficient let me introduce you to what should be number one on that list, this warm garlic & bacon potato salad with a butter Dijon dressing.
Regardless of the fact it isn’t mayonnaise based, can we all agree to call it a potato salad? I mean it still has the key components:
- Dijon Mustard
- Egg
- Potatoes
- Dressing
With a few additional goodies:
- Garlic
- Butter
- Bacon
By the way did that just spell food Heaven?
The best news, is this warm potato salad with bacon is one to impress. The hubs was all about it, even though I may have made him eat it four days in a row. In my defense, I forgot the eggs the first time, the second time I failed to get my initial dream of soft-boiled eggs to turn out and time number three, well the soft-boiled eggs failed again and now he is eating it for leftovers again today.
He’s not complaining so that must be a good sign. The once potato salad hater is coming around and gobbling this up. Regardless of how your eggs are cooked (although that soft-boiled egg would have been killer), this is sure to be a hit even with steak. I mean what could be better than garlic butter and bacon?
Show dad the love!
And would someone please leave a comment and let me know if this is acceptable to be called a potato salad regardless of its temperature and the fact it doesn’t contain mayo?
- 6-8 cups miniature potatoes (or yellow skinned potatoes cut into quarters)
- 1-2 Tbsp olive oil
- 2 tsp minced garlic
- Salt & Pepper, to taste
- 6 slices bacon
- ⅓ cup butter
- 2 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh chives, chopped
- 2-3 tsp minced garlic
- 1 Tbsp dijon mustard
- 3 Tbsp apple cider vinegar
- Sliced green onion
- 4 boiled eggs (either soft or hard) - optional
- Preheat oven to 400 degrees.
- Wash (and cut if needed) potatoes, and place in a bowl or a bag.
- Add in olive oil, minced garlic, salt & pepper. Mix to coat and place on prepared baking sheet.
- Meanwhile,
- Cut bacon into pieces and place in a small saucepan. Cook until crisp and drain on a napkin lined plate.
- Drain excess grease and put the saucepan back on the burner.
- Add the chopped rosemary, chives and garlic and cook until fragrant, 1-2 minutes.
- Add in butter and mustard. Let simmer 3-4 minutes.
- Add apple cider vinegar and cook until reduced, an additional 3-4 minutes.
- Once potatoes are done, remove from oven and place in a bowl. Add chopped bacon and pour over the sauce.
- Mix well and add sliced green onion, chopped egg and some chopped fresh chives.
- Enjoy!
