Californian Potato Salad
750g small new potatoes, scrubbed & quartered.
125g rindless streaky bacon
25g cashew nuts
For the dressing:
60 ml natural yoghurt
5 ml clear honey
50 g blue cheese, grated
Salt and freshly ground black pepper
Steam the quartered new potatoes until tender. Drain thoroughly, place in a bowl and allow to cool.
Grill the bacon until crisp, then crumble and add to the potatoes with the raisins, mix them together.
To make the dressing:
Mix the yoghurt, honey and cheese in another bowl. Add salt and pepper to taste. Add to the potato mixture and toss through to coat.
Serve the salad warm or cold, sprinkled with cashew nuts.
What do you have to do to make that a Pennsylvanian?
Mayo – How about making it in Pennsylvanian? Will that do?
Grapes are even better than raisins.
Well I lived in California for 41 years and this one never came up – sounds good though. Mine is heavy on the garlic, includes kosher dills, hard boiled eggs, celery, red onion, lots of mayo (no red top though), lemon pepper, paprika – occasionally olives – whatever type strikes your fancy on the day you are making it – and occasionally bacon bits.
WWW – I regularly add grapes to a dish – hot or cold!
Shackman – I must have a go at making your version, it sounds tasty!
I like my Mom’s potato salad recipe better. Don’t know if streaky bacon is good for my heart. Dianne
Dianne – Mammy made what she called ‘potato salad’ all her life, and we devoured it. Years later I discovered it was really a Russian salad – potatoes and a selection of vegetables diced before tossing with the dressing.
The potato salad sounds very Californian to me! Make it vegetarian bacon and it would likely be on some of the best restaurant menus. 🙂 I’m very eager to make it and I’ll be sure to give you the credit! 🙂