19 August 2011
Everything's Better with Bacon
I most likely have a birthday hangover right now...so thank Goddess I had this post all ready to go!
I was inspired to make this salad while reading an article about The Beekman Farm and some of their recipes. All I had to do was read "Corn Chowder Salad" for my little ears to perk up. They said it was a potato and corn salad with...wait for it...bacon!!! Um, yes please! Alas there was no recipe in the photo-copied article I was given, so I merely used it as inspiration and went from there...
So, I knew that it was going to involve potatoes and corn...and of course, bacon...but what else? What kind of dressing?
I was hit by inspiration once again while on one of my favorite food blogs, Island Vittles. There I found a recipe for Stinging Nettle Mayo...dear God! It's like the stars aligned...
In the end I bought a bag of red creamer potatoes which I quartered and cooked until they reached my desired consistency (brought them to a boil from cold, then simmered for about 10 minutes...then plunged in cold water).
I cooked a bag of all natural, frozen corn...as well as a whole package of nitrate-free bacon (until crispy) while the potatoes were simmering. My kitchen smelled awesome.
Then I put it all the the fridge to chill...and await the mayo.
When I got home from work that night I broke out the mayo recipe...but all did not go to plan. I forgot the lemon juice and only had olive oil...and apparently either my food processor isn't powerful enough or I didn't pour the oil in slowly enough...who knows. I ended up with more of a salad dressing than a mayo (I used vinegar instead of lemon juice and dried stinging nettle in lieu of fresh).
But it was still darn tasty and I liked the lighter texture coating the potatoes.
Oh, I also chopped up half a small red onion and mixed everything together (crumbling up the bacon) and seasoning it all with a little pink Himalayan salt.
Super Simple and darn tasty!
XO