Tips & Tricks – Savory Potato Salad
Potato salads are a regular dish at summer parties, but they can be a bit bland at times. So if you’ve been assigned to bring a side dish to the next BBQ, why not try some Colcannon Potato Salad?
8 slices of bacon (diced)
2 hard boiled eggs (chopped)
23 and 1/2 black olives (sliced)
3 green onions (sliced)
1 cup of yellow onion (chopped)
1 cup of cabbage (shredded)
2 cloves of garlic (diced)
1/2 teaspoon of ground black pepper
1/2 teaspoon of dill
Salt and pepper (to taste)
Optional: 1 teaspoon of prepared horseradish
– Step 1 –
Peel and bake the potatoes for one hour at 350 ℉. Once done, take the potatoes out and let them cool – you can pop them in the fridge to speed this up. Once cool, cube the potatoes.
– Step 2 –
Take the diced, raw bacon and fry it until crisp. Don’t get rid of the grease!
– Step 3 –
Now take the cubed potatoes and fry them in the bacon grease until they’re golden. Once they’re fried, let them cool.
– Step 4 –
In a large bowl, combine all the ingredients. Add enough ranch dressing to lightly coat the ingredients. Add salt and pepper to taste.
– Step 5 –
Once everything is mixed, let the dish sit in the fridge for at least one hour so the flavors can better meld.
And there you have it, an incredibly tasty potato salad. Thanks to my uncle, Brady Bonsworth, for this recipe!