This recipe is an adaptation from my mom's potato salad. She always used hard boiled eggs and, well, it's a little embarrassing to say the reasons why I can't eat them, but the substitution of bacon definately made up for it. She also used a Ranch Salad Dressing seasoning packet to season hers. However, this is not an option for our gluten-free family. This recipe is a favorite all around!
The Basics
5lbs of potatoes
1/2 C. minced dill pickles
24 oz. bacon
The Dressing
1/4 C. Parmesian Cheese
1 C. heavy cream
1/4 C. spicy brown mustard
2 tsp. salt
2 tsp. pepper
2 tsp. powdered garlic
1 TBSP. dehydrated onion (ground)
2 tsp. dried Italian seasoning
Before I get started on instructions, I should warn you that I have always "eyeballed" the seasonings this recipe and seasoned by taste after that. Frustrating to recreate, I know, but not impossible. My mom made hers with large, wooden spoon dollops of miracle whip instead of cream (the cream supports the flavors better in my book). So, don't be afraid to use your tongue and adjust what's missing for you!
First, boil potatoes (skin on) until fork tender...stick a fork in it! (Some of my family like this salad "mashed potato" style...this means over-boiling the potatoes a bit.) While potatoes are cooking, prepare the bacon. This can be done 6 minutes at a time by laying strips across a long plate and setting in the microwave or in a frying pan -- either way, keep the bacon strips seperated from each other for better crispness. Allow them to cool, then chop into "crumbs." If you are using whole pickles, chop these while at it. You can also mix all of the dressing ingrediants in a bowl so the flavors have some time to infuse into the cream. After the potatoes are ready, cool them in a cold water bath, peel, and cut into bite sized pieces. Place in a large mixing bowl and stir in the cream. (You may have to use clean hands for this.) Serve warm or keep refridgerated until ready.
The Basics
5lbs of potatoes
1/2 C. minced dill pickles
24 oz. bacon
The Dressing
1/4 C. Parmesian Cheese
1 C. heavy cream
1/4 C. spicy brown mustard
2 tsp. salt
2 tsp. pepper
2 tsp. powdered garlic
1 TBSP. dehydrated onion (ground)
2 tsp. dried Italian seasoning
Before I get started on instructions, I should warn you that I have always "eyeballed" the seasonings this recipe and seasoned by taste after that. Frustrating to recreate, I know, but not impossible. My mom made hers with large, wooden spoon dollops of miracle whip instead of cream (the cream supports the flavors better in my book). So, don't be afraid to use your tongue and adjust what's missing for you!
First, boil potatoes (skin on) until fork tender...stick a fork in it! (Some of my family like this salad "mashed potato" style...this means over-boiling the potatoes a bit.) While potatoes are cooking, prepare the bacon. This can be done 6 minutes at a time by laying strips across a long plate and setting in the microwave or in a frying pan -- either way, keep the bacon strips seperated from each other for better crispness. Allow them to cool, then chop into "crumbs." If you are using whole pickles, chop these while at it. You can also mix all of the dressing ingrediants in a bowl so the flavors have some time to infuse into the cream. After the potatoes are ready, cool them in a cold water bath, peel, and cut into bite sized pieces. Place in a large mixing bowl and stir in the cream. (You may have to use clean hands for this.) Serve warm or keep refridgerated until ready.
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