An Original
Mock Kosher Bacon Potato Salad
INGREDIENTS
- 4 Eggs
- 4 Mock Kosher Bacon (slices) (more if like a lot of mock bacon)
- 5-6 Potatoes (mall potatoes or 3-4 large ones)
- 1 T Olive Oil
- 1/2 t Paprika
- 2 Thyme (Sprigs) (Fresh)
- 1/2 t Garlic (Powder)
- 1/2 t Onion (Powder)
- Salt & Pepper
- 1 Onion (red) (small)
- 3 Celery (Stalks)
- 2 Pickles (whole or 1/4 C Pickle Chips)
- 3 Scallions
- Handful of Chives
FOR THE DRESSING
- 3/4 C Mayonaise
- 2 T Dijon Mustard or Grainy Mustard
- 1 t Apple Cider Vinegar
- 1/2 t Onion Powder
- 1/2 t Garlic Powder
- 2 Hot Sauce (dashes) (your choice)
- 1/4 t Old Bay Seasoning (OU)
- Salt & Pepper
DIRECTIONS
- 1. Pre-heat oven to 425 F.
- 2. Bring eggs to a boil in a pot.
- 3. Once the water comes up to a boil, shut off the heat, & place a lid on it.
- 4. Leave it alone for 10 minutes so it can cook the eggs to perfection.
- 5. After ten minutes, run cold water over the eggs & add some ice into the pot, while
the water is running. - 6. This will allow the eggs to cool completely & stop the cooking process.
- 7. Once cooled, peel the eggs under cool running water & set aside.
- 8. Pre-heat a small skillet over medium heat.
- 9. Cut the strips of mock Kosher bacon into small pieces & place in the hot pan.
- 10. Cook, stirring occasionally until golden brown & crispy (About 5-7 minutes).
- 11. Once finished, transfer the mock Kosher bacon onto a paper lined plate, using a
slotted spoon. - 12. Allow to cool & set aside.
- 13. Wash & dry the potatoes, or peel the potatoes.
- 14. Cut them into a medium dice, all the same size to ensure even cooking.
- 15. Drizzle with the olive oil & sprinkle in the spices & thyme.
- 16. Place them in the pre-heated oven on the middle rack & roast for 20-25 minutes,
turning over once, half way through. - 17. Once fork tender & golden brown remove from the oven & allow to cool on pan, on
a cooling rack or counter top. - 18. Meanwhile cut the remaining vegetables, red onion, celery, scallions, pickles, into
uniform small pieces & put in a large mixing bowl. - 19. Dice the hard boiled eggs from earlier & put them in the large mixing bowl & toss
the ingredients to combine well. - 20. Pour the warm potatoes into the mixing bowl along with the cut veggies & toss
- 21. In a small bowl place all of the dressing ingredients & whisk to combine.
- 22. Pour dressing over potato veggie mixture & toss well, to coat all of the dressing into
the potato salad. - 23. Sprinkle in the mock bacon from earlier and stir once again, reserving some for
the garnish. - 24. Taste to make sure seasoning is what you want but if it isn’t just adjust accordingly.
- 25. Place in a serving dish & garnish with reserved mock Kosher bacon & chives.
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