Here’s a tip older than my grandmother: Potatoes absorb the most flavour when they’re still warm.
Yield: 6-8 servings
for the Potato Salad
6 large Yukon Gold potatoes,
1 teaspoon salt
1/2 pound bacon, chopped
2 stalks celery, chopped
8 green onions, chopped
Salt and Pepper
for the Dressing
1/2 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
2 tablespoons reserved bacon fat, optional
2 tablespoons hot dog relish
For the Potato Salad:
Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.
Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.
Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.
For the dressing:
Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.
There’s nothing quite like a steaming hot soup bowl brimming with intense vegetable goodness. But not a fan of pale promises? Vegetable soup that’s more filler than flavour? No worries. You can fill more than Half Your Plate with true broccoli flavour by following this super simple recipe.
As with any simple soup recipe a few easy options are included too:
>Bacon and cheddar for even deeper flavour that’s guaranteed to satisfy any picky veggie-averse eaters.
>Your choice of liquid so you can control how rich the results are.
>How to make a pure vegetarian version.