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This weekend I found myself with an invite to a backyard BBQ to celebrate the changing of seasons. I needed to bring a dish to share, but I hate to bring something humdrum and commonplace, and I may be vain to admit this, but I like my dishes to stand out. This recipe is a spin on one a friend gave me after I saw her make it for a bbq. It looked so good!! I made a few adjustments and I think you’ll enjoy this as much as everyone else did. I took it to the party and the bowl was practically licked clean!!
You will need a 3-5lb bag of potatoes (use red if you prefer to leave the skin on, I used peeled Russsets)
Bring the water to a boil, add potatoes and let the boil resume.
Once it’s back to boiling turn on low and cook for 8-10 minutes so potatoes don’t get too mushy.
Drain the potatoes and put in a bowl with a splash of white vinegar (maybe 2-3 tablespoons) and salt.
Let set for 30-60 minutes stirring occasionally.
I add the rest to taste: Mayonnaise (usually about a cup), a splash of buttermilk, Sriracha Chili sauce (2ish tbsp) A few swipes of mustard. Bacon cooked and crumbled (I used about 5 slices and would use more next time.
Make sure you save some for the top) About a half a bag of green onions. I put some in and then garnish the top.
Sprinkle with Papirika, Salt, Pepper, Garlic powder or minced fresh garlic.
PS: I never measure anything lol so it always tastes a little different each time. It’s all about what your taste buds are feeling each time!!
It was delicious!!!
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