Thursday, August 12, 2010
Taco Potato Salad
Taco Potato Salad (By Lyd)
1 pound bacon
1 onion, diced
2 1/2 pounds potatoes, halved (if Yukon or Red and peeled if other)
1 tablespoon paprika
2 tablespoons chili powder
1 tablespoon grill seasoning or coarse salt and pepper
2 tablespoons grainy mustard
1 tablespoons vinegar
1/2 packet Taco Seasoning (about 1 tablespoon)
1/3 cup extra-virgin olive oil
1/3 cup sour cream
3 to 4 ribs celery with leafy greens, finely chopped
A generous handful fresh flat-leaf parsley, coarsely chopped
Fry up bacon until crispy. Remove from pan, and saute onion in drippings. Set aside.
Meanwhile, Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender.
While potatoes cook, combine spices and mustard with vinegar, whisk in olive oil, and sour cream, and add the cooled onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Toss in crispy bacon.