This recipe won our BBQ team over $7,000 and eventually the title "America's Best Potato Salad".
Provided by Kobe Roux
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Partially cook new potatoes just until barely tender. Then smash them to about 1/2 thick.
- Partially cook russet potatoes, then slice three lengthwise and scrape out the center to form a "boat." Reserve contents for later.
- Roughly chop other three russets.
- Heat oil to 350 degrees and fry the russets to golden brown.
- Fry the smashed new potatoes then break them into small pieces.
- Cook bacon on a sheet pan in 350 degree oven. Then crumble into bits.
- Dice: red and green onions.
- Combine: dill, mayo, bacon, red onion, green onion, salt and pepper in a large bowl, mix thoroughly.
- All potatoes to cool to room temperature then combine new potatoes and contents from three russets to mayo mixture.
- Spoon contents in russet boats and then garnish with green onion and bacon bits.
Nutrition Facts : Calories 227.5, Fat 3.3, SaturatedFat 1.1, Cholesterol 4.5, Sodium 652.8, Carbohydrate 44.8, Fiber 5.9, Sugar 2.3, Protein 6
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