When you’re a guest at a friend’s summer bash, it never hurts to be the bearer of a side dish so good you have people asking all day who brought this and can they have the recipe? This sweet and tangy potato salad holds a flavor punch that will make you that guest.
This may seem complicated, but it’s nothing you can’t handle. If, like me, you sort of black out when you see more than five steps in a recipe, don’t fear! You can break this up into a couple of painless sessions. For example, last night I washed the cilantro and green onions, cooked and chopped the bacon, and made the lime vinaigrette. This morning I tackled the rest. Not terrible! You don’t have to follow my steps—do whatever works for you.
I would suggest following three guidelines, though:
- Have the lime vinaigrette ready to dress the potatoes while they’re still warm.
- Allow at least an hour for the salad to cool in the fridge (though I think even longer would be better so that the flavors can meld)
- Listen to this playlist I made for you while you work, because music makes everything better. (If you’re really inspired, you can listen to it again at the party with all your friends!)
3 medium Idaho potatoes
1 medium sweet potato
6 large eggs
lime vinaigrette (recipe below)
¼ cup mayonnaise
½ cup plain full-fat Greek yogurt
1 cup aged parmesan cheese, shredded
6 pieces bacon
1 bunch scallions
½ bunch cilantro
salt, black pepper, ground red pepper flakes, and chili brown sugar to taste
juice of 2 limes
2 tablespoons honey
2 tablespoons spicy mustard (I wanted Maille wholegrain mustard, but they were out of stock in my local supermarket so I got Jack Daniel’s Spicy Southwest Mustard instead. Turns out it’s delicious and perfect for this recipe.)
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
2 tablespoons red wine vinegar
3 or 4 garlic cloves, minced
recipe yields: about 10 one-cup servings (or 20 half-cup servings)
Wash and cut potatoes into bite-sized chunks. (I leave the skin on mine, because fiber and nutrients, and at no sacrifice to the palate.) Put potatoes on to boil. (Read over the tips in this article for how to tell when potatoes are done.) Put eggs on to boil. (My method: Fill pot so that eggs are covered by about an inch of cold water and add a splash of white vinegar. Bring to a boil. Once boiling, remove from heat and cover for 15 minutes, then pour out water and refill with ice cubes and cold water.)
Cook bacon strips. (I use the microwave and then let them hang out there for a bit while the rest of the action goes down; I’m always surprised by how long it takes bacon to cool down.)
In the meantime, make the lime vinaigrette. Mince garlic first so all of that healthy stuff happens. Juice two limes into a bowl, removing seeds. In a blender (or a bowl, if you don’t have a blender), measure out honey, mustard, olive oil, salt, pepper, and vinegar before adding the lime juice and garlic. Blend until combined. Set aside dressing in the refrigerator.
Wash and chop the cilantro and scallions and set aside in the refrigerator.
Once potatoes are done, drain them. (I freeze the water to use later for making rice or soups because it’s supposedly full of vitamins and minerals. Even if it’s not, it’ll be more flavorful than plain water, so win-win.) Dress potatoes with the lime vinaigrette and set in the refrigerator to cool.
Peel eggs. Chop eggs and bacon and put into a large bowl. Add Greek yogurt, mayonnaise, shredded Parmesan cheese, cilantro, and scallions; stir together. Once the potatoes are no longer scorching, add them to the bowl and toss before returning to the refrigerator.
At the party, provide lime wedges, chili brown sugar, salt, pepper, and red pepper flakes and let guests season to their own tastes.
Whew. You did it! Go get another beer.
*Image credit: The Paleo Kitchen