This recipe brings back memories of my granny--who like a true southern cook, knew how to make a mean tater salad. But Granny didn't always use mayo for her tater salad 'cause it wasn't always easy to come by--sometimes she made a cooked mustard-dressin' --and I loved it. "Jason's Hot & Tangy Tater Salad" is my Country Bling tribute to granny's tasty tater salad from my childhood.
Jason's Hot & Tangy Tater Salad
Jason Smith, FNS southerncountrybling.com
2 lbs small red or yellow potatoes, washed and cut in half or quartered depending on size
6-8 green onions, minced, about ¼ cup reserved for garnish
1 ½-TBSP all purpose flour
2-TBSP white sugar
1-tsp onion powder
¼-tsp garlic powder
1-tsp dried thyme
¼-tsp white pepper
a dash to a 1/4 tsp of cayenne is optional for a little kick of heat
salt to taste
2-tsp yellow prepared mustard
1-TBSP bacon grease
2-TBSP apple cider vinegar
6-strips bacon, cooked and crumbled, grease reserved
· Place potatoes into a large pot, add salt and cover with water; bring to a boil and cook until fork-tender; drain, place in a large bowl and set aside.
· Place the flour, sugar, onion powder, garlic powder, thyme, white pepper, cayenne pepper and salt into a sauce pan; whisk together.
· Add the vinegar, milk and egg yolks; whisk to combine.
· Cook over medium heat; as sauce begins to thicken, add the butter and bacon grease; continue cooking until thick. Stir the entire time to prevent sticking. Remove from heat.
· Place the green onions in with the potatoes; pour the dressing over the potatoes and toss lightly to coat.
· Pour into a serving dish, sprinkle the rest of the green onion and bacon over the top to garnish.
· This is intended to be served warm--but you can certainly refrigerate and serve chilled.
Tip: You may substitute butter for the bacon grease. This is also a great dressing for macaroni salad.