Thursday, April 22, 2010

Guest Blogger: BacoGorgo Potato Salad

This post comes courtesy of my friend, Kristl. Man, that potato salad looks amazing! You'll have to read through the recipe. It will give you a good laugh. Kristl really has a way with words! Thanks, Kris, for the great recipe!

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BacoGorgo Potato Salad

4 lbs. red potatoes, skin on, washed, and cut into bite-sized pieces
8 hard boiled eggs, shelled and cut into bite-sized pieces
10 pieces of turkey bacon
10 oz. crumbled Gorgonzola
1 1/2 c. light mayonnaise
1/2 c. yellow mustard
the zest of 2 lemons
5 tblsp. fresh minced parsley
Freshly ground mixed pepper to taste
Sea salt to taste (but careful, that Gorgonzola packs a punch)

Instructions:

Preheat oven to 375°.

Bring a stock pot of salted water to a boil and add potatoes. Cook potatoes until tender, but not too soft (about 15 minutes).

While potatoes reach their supreme level of being, bake turkey bacon in a single layer on a parchment covered (or you’ll be sorry) baking sheet for at least 10 minutes. You might even forget about it, as I did. This is fine, it turns out. When you think the turkey bacon is ready, it’s not. If you want the turkey bacon to pass as real bacon, you must let it get very, very (very) crispy until it’s brownish black. Okay, black. Once you’ve reached the point where you think you might have to run to Safeway to get more turkey bacon, remove the baking sheets and let the turkey bacon cool. Pat dry with a paper towel and bask in the glory of the magic you just performed by being just a little patient and not fearing your smoke alarm. Set aside. You have other stuff to do.

Once the potatoes are ready (you’ll notice the timelines will crash right into each other), remove from heat and drain immediately. Run cold water over the potatoes and drain some more. Do it again if it feels right.

Next, you’ll want to dump those potatoes into a couple of large mixing bowls so that you have ample room for mixing. (It turns out I have severe portion control issues when cooking and not one mixing bowl that could handle this on its own.) Moderately salt and pepper to your heart’s content.

Add light mayo, mustard, eggs, Gorgonzola, parsley, and lemon zest. Take those crisp little bacons and break off small bits into the bowl ruthlessly with your bare hands. I found this very fun. My wedding and engagement ring did not.

Toss until well-combined and then refrigerate so it tastes really good. Or, if you’re me and you’ve been working on this since you got home, eat some and then clean up afterward.

Prep & cooking time: I don’t know… what time is it?…
Servings: A million

*Maybe make before taking to a potluck? Memorial Day, Flag Day, Independence Day, and various other summer bbqs are coming up…

Hot Mama Tip: Add a couple shakes of Tabasco to this dish if you really want it to rock your world.

2 comments:

The McBride Family said...

HAHA!! Kristl you crack me up!!! I do love the gorganzola in it that seems super yummy!!!!

Grumpy and HoneyB said...

lol, does this girl have a blog? If not, she should have! Great post!

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