Dad’s and Mom’s Potato Salad

Mom’s Nugget Potato Salad
The taste of new potatoes and the dill weed when picked fresh from the ground makes this salad stand out. These thin skinned nuggets are the makings for a delicious old fashioned recipe potato salad. I prefer to cook my potatoes whole in steam. A lot less flavour loss and better control. They continue to cook so keeping a nice firm bite I douse with a few healthy spritzes of cider and white vinegar which will halt further cooking and add some extra zip. Pour off when cooled down
In a bowl, add the sliced boiled eggs to the cubed potatoes; add the chopped up green onion, some chopped fresh dillweed, the crispy bacon bits and toss and mix,  Add some fresh ground pepper and salt to taste. Add 2 tbs of mayo, half teaspoon of horse radish and the same with Dijon grainy mustard. Mix and toss till well coated. Serve as a side with a nice ploughman’s nibble for lunch, sided with some cheese, a few gherkin pickles, some grapes with some slices of smoked Mennonite farmers sausage and hearth baked dark rye bread.

Dad’s Broiled New Potato Salad
This is a nice way take potato salad to a whole new taste level.
1 1/2 lb new nugget potato washed and scrubbed
3 tbs. olive oil
2 tbs. fresh thyme. 2 tbs. chives, 2 tbs. fine chopped onion. 1 tsp paprika,  4 slices good double smoke no-nitrate bacon.

1 cup ripped kale, spinach and romaine lettuce heart
salt and pepper
parsley to garnish
Dressing:
4 tbs. fresh mayonnaise
1 tbs. Russian garlic wine vinegar ( if you don’t have-chop fresh garlic and add to wine vinegar)
1 tbs. fresh parsley
Steam the potatoes until nearly done not completely cooked. Set aside.
Cook bacon until crisp. Coarsely chop and keep warm. Add some of the drippings to the hot steamed potatoes for some extra smokey bacon flavour. Transfer the potatoes to a broiler pan and broil/cook until golden brown.
In a bowl, mix the olive oil, chopped thyme and paprika together and pour the mixture over the warm potatoes.
Transfer the potatoes and bacon in a serving bowl and season with salt and pepper. Mix together with the ripped spinach, kale or romaine lettuce.
Spoon over the dressing and garnish with parsley and green onion tips.
This is delish served warm.
Bon Appétit!

Cheers!