Potato salad is an American staple and has been around forever. There are many, many different versions of this delicious staple. Everyone has their own way of making potato salad and everyone has their own particular favorite recipe. Because potatoes are universal, there are many ethnic and/or regional influences that help create all these wonderful variations. I have tried and loved many different styles myself, and am always looking for new ideas and new twists to old classics, not just on potato salad, but for all dishes and recipes in general. I often make different versions depending on the meal I am serving it with. Sometimes I like it with Dijon mustard, whole grain mustard and miracle whip. Sometimes I like it with a dill mustard vinaigrette. Sometimes I eat it cold, and other times I eat it hot. Sometimes I use red potatoes and sometimes I use russet potatoes. And sometimes, I even like to make it purple, using purple potatoes instead. My point is, there are many ways to cook a potato and many ways to make a potato salad. There is no right or wrong way, just many, many different and delicious variations. The sky is the limit on the varieties that are out there. Don’t be afraid to try new ideas and flavors. Be open minded and be creative. You’ll be amazed at the many different and delectable discoveries you might find, if only you allow yourself the opportunity to try.
I only had a few purple potatoes when I made this salad, and there are only the two of us, so this is just a small dish.
Purple Potato Salad with Bacon and Chives
3 lbs cooked purple potatoes
3/4 cup mayonnaise
1 TBSP apple cider vinegar
1 heaping TBSP Dijon mustard
1 tsp each fresh herbs like marjoram, oregano and chives, chopped fine
1 heaping TBSP garlic, minced
5 strips of cooked bacon, cooked to your desired doneness
salt & pepper to taste
red onions, diced fine
Cook the bacon, remove from the pan and set on a paper towel to absorb the grease. In the remaining the bacon grease, saute the red onions and garlic for about 3-5 minutes or until soft and translucent. You may need to add some additional olive oil. Once the bacon has cooled, chop and mix with the onions and garlic.
In a pot of boiling, salted water add the potatoes and cook for about about 8-12 minutes or until tender. Remove from the water and let cool. Once they have cooled, peel and quarter the potatoes.
Whisk together all the other ingredients and add the bacon, garlic and onions. Add as much sauce as needed to your potatoes and mix well. Top with chives. Chill for at least 1 hour hour before serving.
You can substitute yogurt for the mayonnaise if you choose. You can also make this a vegan potato salad leaving out the bacon and substituting vegan mayonnaise for the regular mayonnaise. I had some left over sauce that I used to marinate chicken in as well. If you are vegetarian or vegan, you can use your leftover sauce to marinated tofu or tempe too. I try my best to be versatile with left overs and to use them in as many different ways as possible. I just hate to throw food away, so I am always looking for creative ways of reusing things.