On Wed, 14 Oct 2015 17:45:35 -0700 (PDT), against all advice, something
compelled Zeke <
zeke...@yahoo.com>, to say:
Bacon Horseradish Potato Salad
Ingredients
2 pounds small red potatoes, scrubbed and cut into even, bite-sized
pieces. But no smaller.
6 green onions, scrubbed, trimmed, and cut into thin slices, white pieces
separated from the green. This is not racist.
3 tablespoons apple cider vinegar
12 slices of bacon, fried 'til crisp, drained on paper towel, and
crumbled. Defeated. Crushed.
4 hard boiled eggs, peeled and roughly chopped (Optional!) Seriously!
Hard Boiled Eggs suck! Any excuse to not eat them is to be exploited!
1 cup Hellman's (or more, to taste) Known as Best Foods west of the
Rockies. It is the one true mayonnaise.
1 tablespoon to 1/3 cup prepared horseradish, to taste
kosher salt and freshly ground black pepper, to taste
Instructions
Bring a large pot of water to a boil and salt it generously. Really. Salt
the shit out of that shit. Add the potatoes to the water, return to a
boil, and lower the heat to maintain a simmer. Cook the potatoes just
until fork tender and drain immediately in a colander. Let the potatoes
stand in a colander to drain for at least 3 minutes, then transfer the
still hot potatoes to a large mixing bowl. Don't touch them. That shit
is hot. Stir in the thinly sliced white parts of the green onions, then
drizzle the apple cider vinegar over the top and gently toss. Cover with
plastic wrap and put in the refrigerator to chill completely before
proceeding.
When the potatoes are cold through and through, remove the plastic wrap
and add the crumbled bacon (reserving 2 tablespoons for garnish), chopped
hard-boiled eggs (if using, like a moron), Hellman's, 1 tablespoon of the
horseradish, and thinly sliced green parts of the green onions (reserving
2 tablespoons for garnish). Gently toss to combine, taste the salad,
adjust with salt, pepper, and additional horseradish (if needed), stir
again to combine, and adjust as necessary. Cover tightly with plastic
wrap or transfer to an airtight container, and refrigerate for at least 2
hours, but preferably overnight before serving. Before serving, stir
well, taste, and adjust with additional dressing if needed. Garnish with
reserved bacon and green onions!
Store leftovers in an airtight container in the refrigerator for up to 3
days.