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My Mom’s 1-Ingredient Upgrade for Better Potato Salad

For every summer occasion for as long as I can remember, my mother has made her famous potato salad. Even though she's not a big fan of cooking, she knows her way around cooking. As a working mother of four very hungry girls, she always made sure we had something homemade for dinner, even if it wasn't the fanciest offering.

Over the years, I've taken the liberty of “improving” (sorry, Mom) some of her classic dishes (think: chicken cacciatore, pork chops, and beef stew), but I never considered bringing just one change to his potato. salad. It’s pure carb perfection.

How can something so simple (potato, mayonnaise, bacon and onion) be so spectacular? Easy. She makes a delicious upgrade.

My Mom's 1-Ingredient Potato Salad Upgrade

To make you understand how good this interpretation is, I have to explain my relationship with mayonnaise. It's more than complicated. To be honest, I hate everything: the look, the texture, the flavor and the smell. So how on earth do I love a mayonnaise-based potato salad so much?

Bacon. My mother makes a pound of bacon for her potato salad and reserves the fat. When the potatoes are tender, she tosses them in a few tablespoons of this fat and allows them to absorb all the flavor and richness.

She then adds the crispy bacon pieces and a little diced yellow onion. Finally, she adds the mayonnaise by eye, using just enough to bring the salad together without weighing everything down.

By adding bacon grease, it can use much less mayonnaise than a traditional potato salad, resulting in the perfect texture. It is essential to toss the potatoes in the fat while they are still hot as they absorb the fat. If you wait until they cool, the salad may be greasy.

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Tips for Making My Mom's Improved Potato Salad

To make sure the salad is perfectly seasoned, I cook the potatoes in lightly salted water, but wait to add salt until I've mixed everything together. Since the saltiness of different brands of bacon can vary, it is important to taste the salad before dressing it.

Finally, a heavy pinch of freshly cracked black pepper completes this dish. My final advice? If you're serving it for a party, always hide at least a liter in the back of the fridge. I can promise you there will be no leftovers!

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