A potato salad fan I am not. For whatever reason, this picnic favorite has never appealed to me. So it was odd to turn to page 20 of the most recent Cooking Club magazine and be so taken by the gorgeous photo for Double-Bacon Potato Salad that I had to make it. (I’m sure it was the bacon that got me.)
In the end, I made so many changes that it’s hardly the same recipe, but I’d say that its essence remains. I cut most quantities by two-thirds as I wanted enough for just one meal. But I bumped up the celery and green onions and in the interest of keeping it lower in calories (saving those for the decadent desserts), I used fat-free mayo and low-fat sour cream. The recipe called for “barbecue seasoning,” which I didn’t even try to replace; instead, I added fresh dill (none had been called for) along with the chopped dill pickle (which was called for). My biggest switch was using leftover bacon. The magazine’s recipe used freshly cooked bacon and added some of the bacon drippings to the dressing. I was ok replacing that liquid–along with the egg yolk I didn’t use–with mayo.
It was a pretty pretty salad and, to me, what potato salad should be: mildly flavored and packed with crunchy veggies, but still built around lovely, fork-tender potatoes. My husband was happy to see potato salad on our table for the first time in almost 20 years of marriage. He even said it was “really good,” which is high praise for a midwestern male with Norwegian blood.
If you’re a potato salad fan, give this recipe a try as the flavors are well-balanced and it’s not as fat-laden as other potato salads. If you don’t like potato salad, you might give it a try as well. I’m glad I did as it’s been fun to enjoy a dish I didn’t think I liked.
My First Potato Salad
loosely adapted from Cooking Club‘s Summer 2012 issue
- 1 pound Yukon Gold potatoes, cubed about 1 inch
- 1/4 cup low-fat sour cream
- 2 tablespoons canola oil
- 1 1/2 tablespoons nonfat mayonnaise
- 1 teaspoon fresh lemon juice
- 1 teaspoon sherry vinegar
- Chopped fresh dillweed
- 1/4 teaspoon salt
- Freshly ground pepper
- 1 cup chopped celery
- 1/2 cup chopped green onions
- 2 tablespoons chopped dill pickles
- 2 slices cooked bacon, crumbled
In saucepan, cover potatoes with water; bring to a boil. Reduce heat; simmer 5 to 7 minutes or just until fork-tender. Drain.
Meanwhile, to make dressing, in small bowl, whisk together sour cream, oil, mayonnaise, lemon juice, vinegar, dillweed, salt and pepper until smooth.
In large bowl, gently stir together drained potatoes and half of dressing to coat. Add celery, onions, pickles, half of bacon, and remaining half of dressing. Toss gently to mix. Top with remaining bacon and additional dillweed to serve. Makes 6 servings.