Despite my family’s repeated offers, I have never sampled what I would call traditional potato salad made of potatoes, eggs, mayonnaise and mustard. I know, I know. That’s probably grounds for having my “Southern card” revoked, but I just can’t get past the combination of those ingredients in one dish.
Maybe Taste of the South magazine‘s June/July 2010 issue came to my rescue, offering a potato salad recipe I could stomach while helping me to maintain my Southern status. The Bacon-and-Herb Potato Salad is more like a loaded baked potato–which I love–served chilled, but I was a little hesitant about some of the flavor combinations.
For starters, this is an easy, low-impact recipe: Basically, chop the
veggies, toss in a few seasonings, put in the oven, cool, then chill in
the fridge. I didn’t calculate my active time or the total time making
it, but I was able to prep everything and complete a few chores around
the house before the timer went off, signaling the next step.
most time-consuming steps were chopping the potatoes and green onion,
and squeezing fresh juice from the lemons. And rather than cooking bacon
and crumbling it, I used pre-cooked and crumbled bacon (the real thing,
not the bits) from the grocery store.
Though this wasn’t
anything close to a traditional potato salad, I worried about what the
thyme, lemon juice and mayo would do to the taste of the end product.
(My mayo concerns are mostly in my head; I’m not a huge fan of the
condiment, but it’s acceptable in small doses.) The thyme wasn’t
overwhelming, but it did add another dimension of flavor.
was most surprised by the lemon juice. Its tanginess seemed to
neutralize–or at least tone down–the flavor of the green onion and
pepper. It was noticeable but added more to the overall full-bodied
taste than being an obnoxious distraction. To think, I considered
omitting the lemon juice altogether!
That should teach me not to
judge a potato salad by its ingredients, and hopefully it earned me a
few Southern points too.