SOME people would call me a picky eater. I have to admit I do tend to stray away from certain grotesque foods. But other than that, I really do try to keep an open mind. The greatest of the “grotesque foods” is by far mayo. It’s white, gloppy, gooey, fattening and just makes everything creamy in all the wrong sort of ways.
I’m sure about 75% of people in this world will disagree with me-including all of my closest friends and boyfriend. But for the lucky 25% of you who agree, this is an excellent potato salad recipe sans mayo and all the yuckiness it embodies, avec lots of flavor.
I found this recipe in Bon Appetite magazine and was instantly intrigued. To be honest, I’ve never had potato salad before because said enemy, mayo, was always involved. But this recipe utilized other flavor enhancers like lemon juice, herbs and spices, and even bacon.
So goodbye white, messy potato salad. Hello potato + salad = YUM.
Potato Salad with Rosemary, Lemon and Bacon
Adapted from Bon Appetite Magazine
3 pounds idaho potatoes
3 large celery ribs, thinly sliced
juice of 2 lemons
zest of 1 lemon
1 clove garlic, minced
3/4 cup olive oil
5 pieces of bacon, crumbled
2 teaspoons dried rosemary
small handful of parsley, chopped
salt and pepper to taste
Preheat your oven to 400 degrees. Put bacon on to a sheet pan and in to the oven for about 20 minutes. Keep an eye on them. You want them to get crispy so that they’ll crumble apart but don’t let them burn. When they’re done, pull them out of the oven and place the slices on to a towel to de-oil. Put aside.
Put your potatoes into a large pot and fill the pot all the way up with water so that the potatoes are fully covered. Then place the pot on the heat until it boils. Once the water boils, reduce heat to medium and let the potatoes simmer for about 20-25 minutes.
While you’re waiting for the potatoes to finish, you can begin making the dressing. Combine the minced garlic, rosemary, lemon juice, lemon zest and olive oil into a bowl and whisk together. Add salt and pepper to taste. Then slice the celery and put it aside.
When the potatoes are done, put them onto a plate and let them cool- about 20 minutes. Slice and place into a large bowl. Throw the celery and bacon (crumbled) into the bowl with the potatoes and pour on your dressing. Top with parsley and combine everything together. Put in the fridge to cool.
Serve this light and fresh potato salad with…anything. Bring it to a buffet or a pot-luck. Take the whole damn bowl and bring it to the couch while you watch True Blood. Any way you eat it, you’ll enjoy it.
Thanks so much to Bon Appetite for such a great recipe. It’s so nice to find a potato salad that is this fresh tasting and lacking in the muck that is mayonnaise. Despite the lack of saturated fat, you will be pleased to note upon eating that your craving for smooth and creamy potatoes will be satiated. Perhaps you’ll never go back to that old crap. And if you do, just don’t tell me about it.