This flavorful potato salad gets its vibrant green color from three bunches of chopped and blended scallions. Add in a dressing made with both sour cream and mayonnaise, as well as a healthy dose of crispy crumbled bacon, and you’ve got a potato salad your entire family will swoon over. If you’re searching for a new and unique potato salad recipe, that’s just a little bit different than your everyday recipe, this is definitely it.
The simplest things in life can cause a huge ruckus in a relationship. In our house, some of life’s little annoyances include flashlights, taper rulers, laundry left in the dryer for days on end, dishes that aren’t properly rinsed before being placed in the dishwasher, and whether or not to clean up cat puke immediately, throw a paper towel over it, or allow the cat to eventually “clean” it up herself.
None of those annoyances are the topic of today’s conversation though, so I’ll save those for another day if you don’t mind. Today, we’re talking about silicone spatulas. Yes, what may look like a simple kitchen gadget or tool to you, has become a huge controversy in our house. In B.O.B. Bob’s opinion, we have too many of them and they clutter up our precious counter space.
Obviously, B.O.B. Bob does not see how many of these little suckers I can go through in one day of cooking and baking. And, since I’m the one who does the cooking and baking, it is my right to store them where they are most convenient to me, not him. And yes, I did tell him that straight to his face. I did, however, admit that my current storage situation was not perfect.
So, instead of storing my silicone spatulas in one crock on the counter, they are now stored in two. I weeded out some of the spatulas I have rarely ever used, due to their shape or size, and then I separated the larger spatulas from the smaller ones so that they are now divided between my two new ceramic utensil crocks. Now, I can easily grab a spatula when I need one, however, in the end, I have taken up more of our precious counter space.
The moral of this story? Be careful what you wish for B.O.B. Bob, it doesn’t always turn out in your favor. By the way, B.O.B. Bob, a.k.a. love of my life, could you please take your laundry out of the dryer after you throw a paper towel over the cat puke in the hallway? Oh, and if you’re looking for one of your five million tape rulers, I’ve moved all but one of them, back out to the garage where they belong.
Ingredients:
- 6 to 8 Red Potatoes, Peeled & Diced (Approximately 8 Cups)
- 1 Teaspoon Coarse Sea Salt
- Cold Water
- 1/2 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 1 Teaspoon Spicy Yellow Mustard
- Zest & Juice of 1 Lemon
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 3 Bunches Scallions, Chopped (Green Parts Only) (Divided)
- 1 Pound Thick-Cut Crispy Bacon, Crumbled or Finely Diced
Directions:
- Place the diced potatoes and coarse sea salt into a large pot and then cover with cold water by 1 1/2-inches. Place the pot over high heat. Cook for 20 to 25 minutes or until the potatoes are softened but not falling apart.
- In a small blender, purée the sour cream, mayonnaise, mustard, zest, juice, ground sea salt, ground black pepper, crushed red pepper flakes, and 2/3 of the chopped scallions until smooth.
- Drain the potatoes and then place them into a large bowl. Add the salad dressing mixture, remaining chopped chives, and bacon. Stir to combine.
- Allow to cool slightly, cover, and then refrigerate for at least 4 hours before serving.
Suggestions:
- The number of red potatoes you need for this recipe will depend on their size. Try to chop all of the potatoes into uniform pieces so that they cook at the same rate.
- I used Colman’s Mustard in this recipe. In general, I am not a huge fan of yellow mustard, however, this is one that I really like the spicy taste of. A little goes a long way.
- A bullet blender is great for this recipe, however, a full-size blender will work just as well.
- I originally only used 1/2-pound of bacon in this recipe and felt that it just wasn’t enough. In my opinion, the more bacon, the better.
Improvements:
- Replace the sour cream in this recipe with buttermilk, heavy whipping cream, or additional mayonnaise.
- Garnish this potato salad with a few sliced hard-boiled eggs.
- Add some fresh finely chopped parsley to this salad for even more color.
Ingredients:
- 6 to 8 Red Potatoes, Peeled & Diced (Approximately 8 Cups)
- 1 Teaspoon Coarse Sea Salt
- Cold Water
- 1/2 Cup Sour Cream
- 1/2 Cup Mayonnaise
- 1 Teaspoon Spicy Yellow Mustard
- Zest & Juice of 1 Lemon
- 1/2 Teaspoon Finely Ground Sea Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 3 Bunches Scallions, Chopped (Green Parts Only) (Divided)
- 1 Pound Thick-Cut Crispy Bacon, Crumbled or Finely Diced
Directions:
- Place the diced potatoes and coarse sea salt into a large pot and then cover with cold water by 1 1/2-inches. Place the pot over high heat. Cook for 20 to 25 minutes or until the potatoes are softened but not falling apart.
- In a small blender, purée the sour cream, mayonnaise, mustard, zest, juice, ground sea salt, ground black pepper, crushed red pepper flakes, and 2/3 of the chopped scallions until smooth.
- Drain the potatoes and then place them into a large bowl. Add the salad dressing mixture, remaining chopped chives, and bacon. Stir to combine.
- Allow to cool slightly, cover, and then refrigerate for at least 4 hours before serving.
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