Red & White Creamer Potato Salad
- 4-6
Ingredients:
1 pound red creamer potatoes
1 pound white creamer potatoes
3 stalks scallions, white and some green, chopped
10 strips smoky bacon, chopped small
¼ cup red onion, chopped fine
½ cup bread and butter pickles, chopped small
3 tablespoons Creole mustard
1 tablespoon apple cider vinegar
1½ cups mayonnaise (your favorite)
¾ cup sour cream (light or regular)
2 tablespoons flat leaf parsley, chopped fine
To taste kosher salt and freshly cracked black pepper
Instructions:
Rinse and place the potatoes in a large pot. Cover with water. Add 2 tablespoons salt. Place over high heat. Bring to a boil. Reduce to a simmer and set timer for 8 minutes (cook 12-15 minutes if using regular-size new potatoes). Strain and let cool. Remove with a slotted spoon or dump the potatoes into a colander and cool down under running water. Slice creamer potatoes in half (or using regular-size potatoes, cut into large dice) and place into a large mixing bowl.
In a skillet, render the bacon until crispy. Reserve the drippings. In a medium-size mixing bowl, use a small whisk and combine remaining ingredients. Then using a wooden spoon, gently fold the wet mixture into the cooked and cooled potatoes. Add in bacon drippings to your liking. Season with salt and pepper. Wrap bowl and let chill completely before serving.