September 6, 2010

Sour Cream Potato Salad

Happy Labor Day! Yesterday we enjoyed our last day at the pool.  It couldn't have been a more beautiful, relaxing afternoon.  As you can see not a cloud in the sky & highs only around 90 degrees.  Today we are actually spending the day around the house in a Fall Cleaning mode. Therefore I planned our menu to be easy and as non-messy as possible.We will see...

Labor Day Menu
Grilled Beer Boiled Bratwurst with caramelized onions, sour kraut and mustard
Sour Cream Potato Salad (recipe below)
Baked Beans, canned
Cold Kosher Pickles
Sliced Honeydew for dessert

Sour Cream Potato Salad, serves 4
7 medium red new potatoes, diced, boiled and cooled
2 thin slices of sweet onion, finely diced
3 slices of crispy turkey bacon, crumbled
2 teaspoons Champagne Vinegar
1 hefty tablespoon of Creamy Dijon Mustard
2 hefty tablespoons of light sour cream
Dash of red pepper flakes
Sea Salt & Pepper
Leaves from 2 sprigs of fresh thyme
Crumble bacon onto cooled potatoes, add onion, 2 cranks of pepper and sea salt, and dash red pepper flakes.  Mix together the vinegar, mustard, and sour cream and fold into the potatoes.  After all are coated hit the potatoes with another crank of pepper and sea salt, sprinkle with thyme leaves and paprika.  Chill for at least 4 hours or even overnight (I made ours this morning as the coffee was brewing).  Toss right before serving and add another sprinkle of paprika.
*Please note you can go with real bacon and sour cream - it's your personal preference.  Also on the diced onion - onion size varies so much that 1 slice, thinly diced may be enough - just use at your discretion.  Also the longer the salad chills the stronger the raw onion will become.  Hope you enjoy!


Penny said...

We had a similar menu on Labor Day. Your potato salad sounds especially good!

Lara B Knight said...

Penny thank you for introducing me to Dave & My Year of the Grill site!