No-Mayo Potato Salad

 3 clad 7 quart stockpot and steamer for potato salad

 Yields: 8 servings
Prep time: 15 min
Cook time: 15 min

Ingredients:
• 2 pounds baby gold potatoes
• 4 teaspoons salt (divided)
• 1 pound bacon
• 1 small red onion (finely diced)
• 2 teaspoons minced garlic
• 2 fresh ears corn
• 1 cup spinach (roughly chopped)

Ingredients for Dressing:
• 4 tablespoons olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 3 teaspoons white sugar
• 1½ teaspoons black pepper

     TOOLS NEEDED:  

     POLISHED STAINLESS STEEL 7 QT. STOCKPOT AND STEAMER INSERT SET  CAST IRON SAUTE SKILLET (4 QT.)
    stockpot set for making potato salad
    FADE GREY CAST IRON SAUTE SKILLET USED IN MAKING POTATO SALAD
     
    1. Place the steamer insert into the stockpot. Add 4 quarts of water, the corn, and 2 teaspoons salt. Place the lid on and bring this to a boil over medium-high heat. Cook for 10 minutes. Then, strain out the water by lifting the insert. Place corn on plate to cool.
    cook corn in stockpot with steamer insert
    1. Place the steamer insert back into the stockpot. Add 4 quarts of water, the potatoes, and the remaining salt. Place the lid on and bring this to a boil over medium-high heat.

     boil potatoes in 3clad stockpot for potato salad

    2. Cook until tender (about 15 minutes.) While the potatoes are cooking, fry the bacon until crispy in the saute skillet over medium heat (about 10 minutes.) Reserve 1 tablespoon of bacon grease.

    fry bacon in skillet for potato salad

    3. Set cooked bacon aside on paper towels and wipe out the pan. Turn heat down to low-medium. Add the bacon grease, chopped onions, and minced garlic. Cook for 2-3 minutes.

    cooking onions in skillet

      4. Set aside on paper towels.   

    cooked onions on paper towel for salad

     5. Drain potatoes by lifting out insert. Quarter the potatoes and add to a mixing bowl. Also, use a knife to cut the kernels off the the ears of corn. Add to the potatoes.

    corn and potatoes in bowl for salad

    6. To prepare the dressing, add all of the "Dressing Ingredients" to a small bowl and stir to combine. Set aside.

    dressing stirred for potato salad

    7. Roughly chop the bacon and add to the bowl along with the spinach and onion/garlic mixture.

    8. Pour dressing in and toss to combine.

    potato salad in glass bowl

     9. Place in refrigerator 1 hour if serving cold. If serving warm, serve right away. This dish pair well with our Sticky Barbeque Chicken Skewers for this Labor Day!

      

    ENJOY!


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