Not So Low Fat Potato Salad

As a child growing up I had not developed a sweet tooth, so instead of cake every year for my birthday, but dad would make me a trough of potatoe salad with a candle in the center, glowing brightly in the middle of a beige hill of fat and starch. Ever since then I’ve been on the search for a perfect potato salad recipe, and besides the grocery store potato salad you can buy by the pound, this recipe is close to the holy grail of potato salad. It is not good for you, there is no low fat substitutes, just good ole patriotic, American potato salad.



What you’ll need…

About 10 red and yellow table potatos

2 cups sour cream

1 cup Plain Greek Yogurt

Fresh Dill

Fresh Chive

1 tspn Worchestire Sauce

2 tspn Balsamic Vinegar

1/2 tbspn Dijon Mustard

1/2 Deli Mustard

7 strips thick cut bacon

2 heads of garlic

Salt and Pepper to taste

4 hardboiled eggs

1 1/2 cup marinated artichoke hearts

Chop up onions into 6th’s

Cover in olive oil, salt, pepper, and fresh dill (always put whole heads of garlic to bake with potatoes)

Bake at 375 for about 45 minutes, or until the potatoes are light brown

While the potatoes are roasting, prepare your sauce

Combine sour cream and greek yogurt

slowly mix in the dill, chive, worchestire,mustards, and balsamic

add salt & pepper to taste

Start frying up the bacon until it’s extra cripsy

when they’re done, chop them up into bits

Take out your potatoes combine with the sauce and the artichokes

garnish with the bacon, hardboiled eggs and dill


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