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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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A crunchy potato salad with an attitude. Ingredients:
1 medium russet potato |
1 stalk celery |
1 hardboiled egg |
2 tablespoons chopped onions |
2 tablespoons sweet pickle relish |
3 tablespoons homemade mayonnaise |
3 slices bacon |
2 egg yolks |
1 teaspoon salt |
1 teaspoon dry chinese mustard |
1/4 teaspoon cayenne chili pepper flakes |
1 teaspoon lemon juice |
1 tablespoon honey |
1 tablespoon water |
1 cup canola oil |
Directions:
1. For the mayonaise:.
2. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice and water together to form a stable base.
3. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Keep covered in the refrigerator for up to 3 days.
4. For the salad:.
5. Place the egg in a pan of tap water. Cook, covered, for 15 minutes. Place the egg in a bowl of ice.
6. In the mean time bring another pot of water to boil with the potato. Cook just shy of well done, about 25 minutes. A paring knife should meet some resistance when inserted into the potato.
7. While the potato is cooking, fry the bacon crisply. Place it between two sheets of paper towel and roll over it with a rolling pin (or a glass jar). Reserve the crushed bacon.
8. Chop all the ingredients to your choice of size. I personally prefer a fine chop. Stir all the ingredients except the mayonnaise and bacon together to achieve a thorough mix.
9. Fold in the mayonnaise, sprinkle on the bacon crumbs, serve and enjoy.
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