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Whiskey Burgers & Zesty Potato Salad

The other day my parents told me a friend of the family’s kid was reading my website. My first thought was cool. My second thought was, damn, do I curse too much? (Not possible, I am way more filtered on here than in the real world, snugglier too). I’m always shocked to find that people I know read a food blog.  Not because normal people don’t fill their Friday evenings with 32 tabs opened from Foodgawker or pages from Cook’s Illustrated planning next weeks menu, but because I am not sure what interest one would have in it unless you were, well, a foodie?

Recently, I saw a comment on some forum about who ‘we’ (food bloggers) write for. Was it for the main stream or was it for other food bloggers. It made me wonder about my voice on here. Who am I writing for? I think my answer is both. I’d love to know that a mom hunting for a good dinner just happened upon my site while busy at work and that other food bloggers also enjoy my rants before the recipes. I am painfully aware that 99% of the clicks on this page aren’t even people reading. Just people cruising by checking out the food photos.

So for those of you who do read – why? What brings you back?

And for those of you who really do love me, I bet you panicked or thought something was terribly wrong on Monday when the grill marks were diced into a salad. Don’t worry, I wasn’t holding out on you. This meat maven can’t let her reputation slide.

Selected for you :   Burgundy Beef

Zesty Potato Salad

Zesty Potato Salad

Ingredients

  • 2 1/2 lbs small red bliss potatoes, quartered
  • 3 cloves garlic, smashed
  • Kosher salt
  • 6 slices bacon, chopped
  • 2 tbs extra-virgin olive oil
  • 1 red onion, diced
  • 3 stalks celery, diced
  • 1/2 cup red wine vinegar
  • 1 1/2 cups homemade mayo
  • 1/2 cup dijon mustard

Instructions

  1. Place the potatoes and garlic in a large stock pot. Don’t worry about the garlic, you’ll be getting rid of it later. Fill pot with water 2 inches above the potatoes and salt the water. Bring to a boil over high heat. Reduce heat to medium and summer, about 10 minutes, until fork tender.
  2. Meanwhile, heat olive oil over medium heat in a skillet. Cook bacon, stirring occasionally, until brown and crispy, about 10 minutes. Remove the skillet from heat, and stir in the onion, celery, and vinegar. Season with salt to taste.
  3. Drain the potatoes and transfer them to a large bowl, throw away the garlic. Add the bacon mixture to the hot potatoes and toss. Gently fold in the mayo and mustard. Refrigerate until cold and serve.

Notes

Food Network Magazine Sept 2010

 

 

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