Brunch Potato Salad
| Serves | 4 |
|---|---|
| Ingredients | Pork, Potatoes, Vegetables |
| Menu Part | Side Dish |
| Cuisine Type | American |
Source: Carilion Clinic, Roanoke, Va.
Darla Mehrkens, chef at this western Virginia hospital, turns potato salad on its ear with a brunch rendition that includes bacon, lettuce and tomatoes. Eggs are also part of the mix, but instead of being hard-boiled and mixed into the salad, they are fried and placed atop each salad bowl.
Ingredients
2 lbs. baby red potatoes
Salt and pepper, to taste
1 tbsp. vegetable oil
1 tbsp. paprika
1/2 cup mayonnaise
2 tbsp. Dijon mustard
1 tsp. white vinegar
2 tbsp. chopped parsley
3/4 cup sliced green onion
1 jalapeno, seeded and sliced thin
4 cups lettuce and/or other salad greens
8 slices peppered bacon, fried crisp and cut into quarters
12 red and yellow grape tomatoes, cut in halves
4 eggs
12 slices bread and butter pickles
Sea salt, to taste
Cracked black pepper, to taste
Steps
- Rinse potatoes and cut into quarters. Toss with salt and pepper, vegetable oil and paprika. Roast in 400°F oven until tender.
- In a mixing bowl add mayonnaise, mustard, vinegar, parsley, onion and jalapeno. Mix well. Add potatoes and toss.
- To plate, divide lettuce into four bowls. Top with potato mixture, bacon and tomatoes.
- Fry eggs over easy and place atop salad. Garnish with pickles, salt and pepper.