Lighter Smoky New Potato Salad Recipes

LIGHTER SMOKY NEW POTATO SALAD

Steps:

• Place the potatoes in a large saucepan and cover by 2 inches with cold salted water. Bring to a boil, lower the heat and simmer until just tender when pierced with the tip of a paring knife, 15 to 20 minutes.
• Meanwhile, whisk together the mayonnaise, shallot, lime juice and paprika in a medium bowl. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Set aside.
• Drain the potatoes and let them sit until cool enough to handle but still very warm, 3 to 4 minutes. Cut the potatoes into wedges and add to the mayonnaise mixture. Toss to combine, season with salt and pepper and drizzle with the olive oil and garlic mixture. Sprinkle with the cilantro and serve warm or room temperature.

MA HUCK'S SMOKY POTATO SALAD

Steps:

• Boil potatoes.
• In a separate saucepan, also boil one egg per potato until hard-cooked.
• While potatoes and eggs are cooking, cook bacon until crispy.
• Cool and break bacon into pieces.
• Cool cooked potatoes, then peel. Cut up potatoes into chunks and place in a large bowl.
• Cool eggs by running cold water over them.
• When cool enough to handle, peel eggs and use an egg slicer, to cut lengthwise, then turn egg, and cut crosswise to produce small chopped eggs.
• Sprinkle potatoes and eggs with salt, and lightly mix. Set aside.
• In a mixing bowl, mix by hand: Mayonnaise (real mayo, NOT reduced fat), onion powder, liquid smoke, and yellow mustard. Set aside.
• Mix bacon into potato and egg mixture.
• Pour sauce over all and mix with a wooden spoon. Salt to taste if necessary.
• Make sure the sauce is good and creamy. If the salad is too dry, add more mayo until creamy.
• Chill salad and serve. YUM!