smooth potato salad

Name: Smooth Potato Salad
Prep time: 35 min
Yield: 4
Ingredients: 10 - red russet potatos; 5 - strips of bacon; 2 - carrots; 2 - celery; 1 - small red onion; 1 - small red jalapeno; 6-7 - chives; - handful fresh dill; 4 - heaping tablespoon mayo; 2 tablespoon(s) sea salt; 1 tablespoon(s) pepper; 1 teaspoon(s) curry powder

(1 RATING)

86 Pinches 1 Photo

Monica H

Michigan City, IN

Updated on May 25, 2011

I am not a huge mustard-in-salad fan, so I omit the mustard from potato salad when I make it, and instead substitute some extra spice (curry, celery salt, jalapeno, etc.); the result is a smooth-tasting potato salad that I cannot get enough of. Also, I love to use the small red russet potatoes, yukon gold, or the little purple potatoes. These spuds are less rough than russet kinds, and literally melt in your mouth when used in a potato salad! Hope you like it!

Rate

prep time 35 Min

cook time

method ---

yield 4-5 serving(s)

Ingredients

10 - red russet potatos
5 - strips of bacon
2 - carrots
2 - celery
1 - small red onion
1 - small red jalapeno
6-7 - chives
- handful fresh dill
4 - heaping tablespoon mayo
2 tablespoons sea salt
1 tablespoon pepper
1 teaspoon curry powder

How To Make smooth potato salad

Step 1

Quarter potatoes (I like to leave the skin on). If your potatoes are larger size, cut them into bite-size pieces. Boil until you can slice a knife through them. Drain. Pour cold water in pot; swish around. Drain and set aside to cool.

Step 2

Fry up the bacon. Set aside on paper towel to soak up some of the grease, and let cool.
Step 3

Shred carrots on vegetable shredder.
Step 4

Dice celery, chives, onion and jalapeno into fine, small pieces. Don't use seeds of jalapeno.
Step 5

Chop dill.
Step 6

Combine all chopped items into bowl. Set aside.
Step 7

Add salt, pepper and curry to potatoes. Lightly mix as to not disturb the shape of potatoes.
Step 8

Add potatoes to chopped veggies. Mix lightly.
Step 9

Chop / crumble bacon. Add to potatoes.
Step 10

Add mayo. Mix lightly but thouroughly. Refrigerate for at least 3 hours. Enjoy!
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