July 4th Eats – Red Bliss Potato Salad

July 4th Eats – Red Bliss Potato Salad

Red Bliss potato salad. Just the very name can bring cheers of joy and simultaneously, utter disappointment to your picnic guests. there is nothing that can be exceptionally good  or  completely tasteless. And that is going to depend on how you treat those taters.

Basically, red skinned potatoes are bland. They’re ..well, new.. so they haven’t had the time to generate those creamy, earthy notes you love in a potato. They need help.

A lot of folks (some of my relatives included) make the mistake in treating them like you would a russet or baker, and you just can’t. A new potato is just dense starch and water; adding mayo and herbs to it will just hang to the outside like a bad fitting pair of spandex shorts. You have to get the flavor into the spud to do any good.

It’s no secret that I’m a German Potato Salad fan. I adore that tangy, bacon-y onion-y goodness that comes from slow baking those flavors together – but with the current heat-wave, I really didn’t want to spend a lot of time in the kitchen. So I came up with a cheat –  a hybrid German / American Potato Salad

Plate Fodder 
Red Bliss Potato Salad
Serves 6 to 8
8 Medium Red bliss Potatoes
1/2 Cup Cider Vinegar
1/4 Cup Sugar
4 Strips Bacon
1/2 Cup Mayonnaise
1 Teaspoon Thyme
1 Teaspoon Parsley
2 Scallions – Finely Chopped
1/2 Red Onion – Finely Chopped (about 1/2 Cup)
1 Boiled Egg – Finely Chopped
1 Teaspoon Fresh Ground Black Pepper
Salt to taste
Medium Sauce Pan
Large Mixing Bowl
Small Skillet
Paper towels

  • Place to potatoes whole in a pot of water and boil until Knife Tender (when you insert the tip, there is just a little give to the center of the spud)
  • Drain and allow to cool for 10 minutes to evaporate the moisture off the skins and allow the centers to set a bit
  • Fry the bacon until crisp – drain on paper towels and reserve the fat
  • Add the red onions to the bacon fat and saute until translucent
  • Reduce the heat to low and add the vinegar, sugar, salt and pepper – simmer for 2 minutes – set aside
  • Dice the potatoes into 1″ cubes and place into a mixing bowl
  • Add the minced egg to the vinegar mix and mix to combine
  • Cover the potatoes with the bacon fat / vinegar mixture and coat well
  • Crumble the bacon and add to the potatoes with the scallions, thyme and parsley
  • Add the mayonnaise and mix well
  • Adjust the saltiness to your liking
  • Chill for at least 1 hour before serving

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