Summer isn’t summer without a trusty, tasty potato salad recipe. This one, adapted for the home chef, comes to us from Hattie B’s Hot Chicken. “This is the perfect potato salad to bring to family reunions and backyard cookouts. You could cut this recipe in half but why would you?!” says John Lasater, executive chef at Hattie B’s. “It will go quickly. A couple of tips: don’t burn the bacon and check frequently when cooking the potatoes and remove them when knife-tender.”
- 5 lb bag red skin potatoes
- 1½ tsp kosher salt
- Cold water - enough to cover potatoes
- 1 lb diced bacon
- 2 C sour cream
- 2 C mayonnaise
- 1 bunch green onions, thinly sliced
- 1½ tsp kosher salt
- 1 tsp ground black pepper
- Place potatoes and salt in a medium stock-pot over high heat, adding enough cold water to cover the potatoes plus four inches of "head space".
- Heat to a simmer (do not boil) and cook for 15-20 minutes or until potatoes are tender when pierced with the tip of a paring knife. Some potatoes may just begin to split.
- Carefully remove the cooked potatoes from the stove and strain. Place potatoes on a ½ sheet tray lined with parchment to cool – let them cool completely in the refrigerator. Overnight is best.
- Use a chef's knife to cut each potato into bite-size (1-inch) pieces and transfer cut potatoes into a mixing bowl.
- Arrange diced bacon in a cast iron skillet or over medium-low heat.
- Cook, stirring every few minutes, until bacon is crispy and deep golden brown but not burned, about 15 minutes.
- Remove bacon from skillet and carefully transfer to a cutting board and reserve bacon fat.
- Use a chef's knife to finely chop bacon until the size of bacon bits.
- Combine bacon, bacon fat and remaining ingredients in a mixing bowl. Whisk well to evenly incorporate all ingredients.
- Next, combine cooked, diced potatoes and potato salad dressing and mix well.
- Transfer prepared salad into a serving bowl. Cover with plastic wrap and place in refrigerator until ready to serve.
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