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Red Potato Salad with Bacon and Scallion

Source of Recipe

David


List of Ingredients

Red Potato Salad with Bacon and Scallion Dressing from David


4 pounds medium red potatoes
2 t. salt
4 ribs celery, finely chopped
4 scallions (white and tender green parts) finely chopped
1 1/2 T. white vinegar
1 T. olive oil
1/2 t. freshly ground black pepper
1 1/2 cups mayonnaise
1/4 cup sour cream
2 t. lemon zest
2 to 3 T. whole milk
12 strips bacon, cooked and crumbled
1 t. sweet paprika for garnish





Recipe

Place potatoes in large pan and cover with water. Add 1 t. of the salt and bring to a boil.Simmer potatoes for 20 to 25 minutes or until a sharp knife inserted into the potatoes goes in easily. Drain potatoes and cool completely, or they will crumble and fall apart.

At this point you can refrigerate up to 24 hours. Peel the potatoes if you prefer, or leave skins on. Cut them into bite size pieces and place in large mixing bowl. Sprinkle potatoes with remaining 1 t. salt and add the celery and scallions to the bowl, tossing to mix. add the vinegar, oil and pepper to the potatoes and toss to coat. In a small bowl, whisk together mayonnaise, sour cream and lemon zest, stirring in 2 T. of the milk to thin the dressing or more if needed. Add some of the mayonnaise mixture to the potatoes, tossing to coat. Taste for seasoning, adding more salt and pepper if needed. Cover and refrigerate salad and leftover dressing for at least 4 hours.

At this point you can refrigerate for up to 24 hours. Thirty minutes before serving, stir the potatoes and add more dressing if needed. Stir in the bacon and toss again. Serve potato salad cold, garnished with the paprika.


Serves 8 to 10