There are so many versions of potato salad, and they can range from really fantastic (my mom’s version with homemade mayonnaise) to pretty awful (grocery store version). I am calling this recipe “Not Your Standard Potato Salad” because it is exactly that. This version has no mayonnaise, includes bacon and cheese, and has a spicy kick. The potatoes are boiled with a bag of Zatarain’s crab boil. It gives great flavor to the potatoes even before anything else is added.
I can’t label this as healthy but I definitely lightened it up from Guy Fieri’s original version. He recommended using all of the bacon grease AND a stick of butter. WHAT?? That is complete craziness. I also used half the amount of bacon, reduced the amount of cheese, and used light sour cream.
The Perfect Pairing for this salad is potato scrubbing gloves. Potato gloves are made out of a rough-textured nylon material that easily scrubs off dirt and grime from potato skins. They are not a kitchen necessity but are kind of fun to have. My mom put them in my stocking at Christmas, and they are great when you have a large amount of potatoes to clean. The last time I made this recipe I tripled it for a big group. That meant a lot of potato cleaning and these came in really handy. Actually… I think my mom scrubbed all of the potatoes, but she really appeared to be enjoying the gloves. Thanks mom!
* I have not figured out how to take a pretty picture of potato salad.
Not Your Standard Potato Salad
Adapted by Lindsay at Perfecting the Pairing from Guy Fieri
· 1, 3 oz., dry crab boil mix (Zatarain’s)
· 3 lb red potatoes, cut into large chunks
· ½ lb bacon, diced
· 1 red onion, diced
· 3 garlic cloves, chopped
· 1 ½ cups shredded cheddar cheese
· 4 green onions, chopped
· ½ tsp cayenne pepper
· ½ tsp paprika
· ¾ cup sour cream
· Salt and pepper to taste
Fill a large pot with water and add the crab boil package (leave it in the mesh bag). Add the cut potatoes and bring the water to a boil. Cook until the potatoes are fork tender, not mushy. Drain and throw away the seasoning bag.
Meanwhile, in a skillet cook the bacon until crispy, remove and drain on a paper towel. Remove all but one tablespoon of grease from the pan. Add red onion to pan and cook until almost caramelized, add garlic and cook until onions and garlic are lightly browned.
In a large bowl combine ½ of the cheese, ½ of the cooked bacon, ½ of the green onions, the cooked onion mixture, cayenne, paprika, and sour cream. Stir until combined. Taste for seasoning and add salt and pepper as necessary.
Add the warm potatoes to the sour cream mixture and stir gently to combine. Top with remaining cheese, green onions and bacon. Best served warm.