This potato salad became our go-to recipe
After last week’s macaroon debacle, I picked a known recipe for the No Budget Cooking Series. Years ago, after the first time Mrs. Higgins Eats made Country Bacon Potato Salad recipe, she ripped the Miracle Whip label from the jar for future use.
I live in a house divided when it comes to the mayonnaise vs. Miracle Whip debate. I side with team mayo when making salads of the tuna and chicken persuasion or slathering it on sandwiches. Country Bacon Potato Salad is my lone dalliance into the world of Miracle Whip.
Bacon does make this potato salad better, but the most important ingredient is time. Serve this dish after a few hours to properly chill and guests won’t complain. Serve it after an overnight stint in the fridge and guests will ask for the recipe.
Insights
Diced green pepper and onion chunks punch up flavor and texture. Bacon brings smoky, salty goodness. Miracle Whip adds tang. A pinch of salt and a few twists of fresh ground pepper finish dressing the potatoes in flavor. The combination of peppers, onions and bacon creates a side dish with excellent complementary flavors to commonly grilled meats like brats, burgers and chicken.
This isn’t a “whip it together in a few minutes” dish. It says 20 minutes prep on the recipe, but that’s a stretch for kitchen novices. Cooking potatoes to proper firmness for potato salad requires more attention than setting a timer. Cooling time is needed for bacon before chopping or crumbling. Then there is the time to chill in the fridge.
If you can’t find new potatoes, substitute with potatoes that have thin, wispy skins and a crisp, waxy texture. Red or fingerling potatoes work well. I used petite white potatoes this time and liked the results.
Check potatoes frequently while boiling to find that perfect balance of being fully cooked but still firm enough that the dish doesn’t turn into mashed potato salad. Though mashed potatoes with bacon is still going to be delicious.
Thick or thin bacon works equally well for adding smokiness but provide different textures. Thick for meatier chewy bites; thin for crispier crunchy bites.
Vegetarians cutting bacon from this recipe could replace the smoky flavor with a dash of smoked paprika or few drops of liquid smoke. OK, everyone can punch up the flavor by adding either or both to this recipe.
There’s nothing stopping any adventurous home cook from adding a splash of mustard, hard-boiled eggs or other favorite ingredients to this dish. Go ahead and brag that you’ve added a secret ingredient when someone asks
(Makes: 4 to 6 servings)
4 cups (about 11⁄3 pounds) quartered cooked new potatoes
6 slices cooked bacon, chopped or crumbled
cup chopped green peppers
cup chopped onion
1 cup Miracle Whip or Miracle Whip what makes your potato salad tasty.
ABOUT THIS SERIES: Daniel Higgins tests recipes found on food packages in his very average kitchen with moderately above average cooking talent.
Light
Salt and pepper
Mix potatoes, bacon, green pepper and onion in large bowl.
Add dressing. Mix lightly.
Season with salt and pepper to taste.
Chill in refrigerator.
(Recipe from Miracle Whip) Contact him at dphiggin@gannett.com. Follow @HigginsEats on Twitter and Instagram and like on Facebook.