Warm potato salad is a total game changer, and I can barely keep this one in the bowl. It’s full of bacon, a touch of blue cheese, and roasted potatoes. Sure, it’s great warm, but it’s equally fabulous cold.
Are you binge-watching Stranger Things right now?
Yeah, me too.
I do have an odd question, though. Season 2, episode 4: Did Dustin’s mom really fill the cat’s food bowl with some no-name brand of Cheerios? Cause like, who feeds a cat cereal? Of all the things that happened in this episode, this is what bothered me the most.
Also, I refer to Dustin as “Lispy”, but in the most endearing kind of way. And mostly because I can never remember what his name is. Kind of like how I nicknamed my youngest nephew, “Chubs” on account of his chubbiness, except I know his name is Connor, but prefer Chubs. I’m not a horrible person, I swear.
I’m actually a fairly decent person, who created a warm potato salad recipe… and wanted to tell you about it… but was trying to watch Stranger Things and write a blog post… and now here we are. Sidetracked. Thanks Netflix.
Okay, so back to potato salad. I’m a card-carrying member of the “eat potato salad all year round” club. In summer, I favour a cold potato salad, with hard-boiled eggs, green onions, mint and some balsamic vinegar (check out the recipe here) – all very summery flavours. Once the temperatures drop, I’m reaching for something entirely different – roasted potatoes, blue cheese, sautéed onions and garlic.
I’ve experienced some flat-tasting potato salads in my day, so to combat that, I employee a variety of tactics. First, I use a combination of mayo and sour cream. I like the creaminess of mayo, but the flavour can be kind of boring. By adding sour cream, you add a sour element (go figure) which adds a bit of interest to the dressing. Second, I add a generous amount of Dijon, which makes the dressing tangy and adds a terrific zingy nuance. You also need acidity, which helps to brighten the flavours. For my potato salad, lemon is absolutely necessary, and a little bit of cider vinegar gives the perfect punch of flavour.
Warm potato salad is the perfect side-dish for cold days, and like it’s cold counterpart, it can be served with just about anything. If you have any leftovers, it’s still fantastic cold the day after.
- 2 lbs baby potatoes cut into quarters
- olive oil
- salt and pepper
- 1 shallot chopped*
- 2 cloves garlic minced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/4 cup crumbled blue cheese**
- 1/2 lb bacon chopped into large pieces
- Parsley for serving.
- Preheat the oven to 375 degrees F.
- On a parchment lined baking sheet, toss the potatoes with a drizzle of olive oil, salt and pepper. Roast for 30-40 minutes or until the potatoes are soft and starting to brown. Remove from the oven and set aside to cool slightly - you still want them to be warm.
- Meanwhile, in a medium skillet over medium heat, add about 1-2 tbsp of oil and sauté the chopped shallots until soft, about 5 minutes. Add garlic and cook for another minute. Remove from the skillet and allow to cool.
- Wipe the skillet with a paper towel (if desired) and fry the bacon until crispy. Drain on paper towel, and allow to cool.
- In a large bowl, whisk together sour cream, mayonnaise, dijon, lemon juice, and apple cider vinegar. Stir in the blue cheese, shallots and garlic. Season with salt and pepper.
- Once the potatoes have cooled slightly, but are still warm, add them to the bowl with the dressing and stir to combine well. Add bacon and chopped parsley.
- Serve warm. Also great as a cold salad.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator