I have been playing with this potato salad recipe for a while now, and I think I have finally come as close to getting it right as I will. This is fairly easy, and is good for a firehouse crew of 6-8 guys.
(1) five lb bag of standard russet potatoes, peeled and diced into 1/4" pieces
(1) package of bacon, cooked crisp, drained & chopped/diced.
3-4 heaping tablespoons mayo
3 tablespoons of white vinegar
3 tablespoons of sugar
1 tsp of coarse black pepper
1/2 tsp of cajun seasoning
Start by cooking the bacon in a frying pan or baking in the oven, turning often until crisp/drain on paper towel. While you are cooking the bacon, peel the potatoes.
Place the potatoes into the water and bring to a boil. Once the water comes to a boil it will not take long to cook- check frequently with a fork so that the fork goes through the semi-soft potato pieces. Drain into a colandar.
**VERY IMPORTANT** THIS IS CRITIAL TO STOP THE POTATO PIECES FROM COOKING!!!!! Fill the pot back up with COLD water. Immerse the drained potato pieces into the cold water and give a stir to shut down the cooking process. Re-drain them in the colandar, and rinse off with more cold water.
Mix in the mayo, bacon pieces, vinegar, sugar, pepper & cajun seasoning. Blend well. Chill for 1 hour.
(1) five lb bag of standard russet potatoes, peeled and diced into 1/4" pieces
(1) package of bacon, cooked crisp, drained & chopped/diced.
3-4 heaping tablespoons mayo
3 tablespoons of white vinegar
3 tablespoons of sugar
1 tsp of coarse black pepper
1/2 tsp of cajun seasoning
Start by cooking the bacon in a frying pan or baking in the oven, turning often until crisp/drain on paper towel. While you are cooking the bacon, peel the potatoes.
Place the potatoes into the water and bring to a boil. Once the water comes to a boil it will not take long to cook- check frequently with a fork so that the fork goes through the semi-soft potato pieces. Drain into a colandar.
**VERY IMPORTANT** THIS IS CRITIAL TO STOP THE POTATO PIECES FROM COOKING!!!!! Fill the pot back up with COLD water. Immerse the drained potato pieces into the cold water and give a stir to shut down the cooking process. Re-drain them in the colandar, and rinse off with more cold water.
Mix in the mayo, bacon pieces, vinegar, sugar, pepper & cajun seasoning. Blend well. Chill for 1 hour.
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