Bacon & Cream Cheese Green Onion Potato Salad
This truly is the season for out door get together's and fancy barbecues. Summer is in full swing and that means our smoker is being used in excess. Piles of hickory, oak, applewood and cherry pile up along the side of the deck and a thick layer of oaky soot fills the air. Coals are lit with just the teeniest hint of red and somewhere near by a fire is lit in the outdoor stone pit. Corn is soaking in a bucket of salt water and preparations are being made in the kitchen.
Cans of beer are slung into recycling cans and laughter rings out through the neighborhood and porch. Glasses of wine are poured, cocktails are mixed and a happy group of friends reunite for another weekend of laughter and fun. That's right- I am talking about cookout season. Complete with sides, beverages, smoked meats and apple pie. In my thoughts, it is only right that no barbecue be complete without it's finest side- potato salad.
I've made many variations on this and all seem to be a big hit. No matter what occasion, everyone loves a good summer salad; chilled and flavorful. Today I made a new hit filled with smokey crumbled bacon and thick cream cheese. No need to load it up with vegetables, a simple white onion, diced and a handful of green onions will be plenty to compliment this rich and savory salad. A hint of salt, a dash of pepper and just a pinch of garlic powder is all it needs; a simple trick to keep it classy and plenty of time to chill before eating is a great start.
I have made everything from loaded bacon and cheddar baked potato salad, to dill and horseradish warm German potato salad. Either recipe I use, there is always a healthy routine to 'potato salad perfection'. Potatoes have to be boiled carefully, not overcooked and always cooled down before dicing or adding dressing. Vegetables or added ingredients should be added last and chopped equally. Dressing can be stirred or whipped but after being added to potatoes and ingredients should be stirred carefully and by hand. If these rules can be followed, then you are in a good business for potato salad. Enjoy.
Bacon and Cream Cheese Green Onion Potato Salad
1 Package Bacon, Cooked and Crumbled
8 Potatoes, Peeled
Water
1 (8 ounce) Package Cream Cheese
1/2 Cup Sour Cream
1 Cup Real Mayonnaise
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Garlic Powder
1 White Onion, Diced
1/4 Cup Sliced Green Onions
In a frying pan, add bacon and cook over medium heat until both sides are browned. Place cooked bacon onto a paper towel to drain until all bacon has been cooked. Crumble bacon using a pair of kitchen scissors and set aside. In a large pot, fill half way with water and heat to a boil. Peel and cube potatoes and place into boiling water. Boil for 11 minutes until soft but still maintaining structure. Remove from water and rinse with cool water in a strainer. Place potatoes in a cooling bowl at room and place, uncovered, in the refrigerator or a cool place. In a large mixing bowl or stand mixer add cream cheese, sour cream and mayonnaise. Whip on a high speed for 1-2 minutes until smooth and creamy. Season with salt, black pepper and garlic powder. Mix until well seasoned. Add cooled potato cubes to cream cheese mixture. Add white onion, green onions and crumbled bacon. Stir by hand or with a large spatula until all ingredients have been well combined. Season with any additional salt, pepper or green onions to taste. Serve chilled and place in the refrigerator until ready to serve. (About 12 Servings)
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