Hattie Bs Potato Salad Recipes

HATTIE B'S POTATO SALAD RECIPE

Steps:

• 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 1/2 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.
• Enjoy!

PESTO POTATO SALAD

Steps:

• Put the potatoes in a large steamer basket over boiling water and steam for 20 minutes, or until they are cooked though, but the skins remain intact. Set them aside until they are cool enough to handle. Quarter the potatoes and put them in a large bowl. Add the peppers and the pesto and toss gently to combine. Season with salt and pepper, to taste, and chill.
• Toast the pine nuts in a dry pan over a medium heat until fragrant and golden brown, stirring frequently, about 3 minutes. In a food processor, process the pine nuts and the garlic until minced. Add the basil, Parmesan cheese and lemon juice and process until finely minced. With processor on, slowly pour the oil down the food chute. Process until well blended. Season with salt and pepper, to taste.