No personal vendettas against potato salad, but the stuff, all things considered, is pasty goo that I have never been fond of.
What I am fond of, are very hearty salads with hot and delicious stuff added to them. Some of the best salads I’ve ever made or have been served contained hot ingredients – from spinach salads with hot currants, duck confit, and andouille sausage to salads filled with fried gnocchi and mushrooms. The hot-cold combination is amazing, and for some reason, as spring is springing, Aurora and I have been eating this salad like it’s going out of style.
In a sense, it is going out of style. Aurora’s jaw surgery is less than 2 weeks away – wired shut for 12 weeks. I’ll be joining her by doing an old-school “milk diet” for the first month or so. No salads for us.
Anyway, we’ve made this salad a half dozen ways over the past month. In the video, I keep saying that hard-boiled eggs will be added, but in the end Aurora got the eggs and I opted to have my salad without them. They are part of the “official” salad. We’ve also made the salad with grilled beef (amazing), beef carpaccio (excellent), and so on. But no matter how you choose to get down with this full-throttle “dinner salad,” the fried potatoes are a must.
When done correctly, there is no better salad on earth, or in the words of Mr. Miyagi:
“When do right, no can defense.”
Here is the REAL potato salad…
- 2-3 diced Yukon Gold potatoes fried in coconut oil, beef tallow, lard, or a combination
- 6 strips bacon
- 3 hard-boiled eggs, still warm
- 3 ounces of your favorite cheese grated or crumbled
- Splash of balsamic vinegar and olive oil
- 2 chopped Romaine “hearts”
- A little arugula or field greens
- Fresh-picked herbs (optional)
Prepare as shown in the video, adding your hot ingredients at the very end so the lettuce stays fairly crisp.
Simplify by making it with just potatoes and cheese and/or a little shopped salami. Olives would make a nice addition I would imagine. I also think it’s easier to bake the bacon in the oven on a large sheet pan (with sides), 1-2 packs at a time so you can make this salad several times but only cook the bacon once.