For Father’s Day this year I made a deliciously decadent potato and corn salad, as a side dish to barbecue pulled pork.
Typically when I make a potato salad, I use a vinaigrette as a light, zingy binder; I grew up on this more “German” version of potato salads.
But this time I wanted a creamy potato salad, more like the American version, but with delightful goodies added – hence, the name.
This potato-corn salad was so good, it was barely 2 weeks before I made it again, serving it alongside grilled flank steak.
A Delightfully Decadent Potato Salad
serves about 12
1 cup mayonnaise
3/4 cup sour cream
8 hard-boiled eggs, chopped
12 ounces diced, cooked bacon
10 ounces crumbled feta cheese
1 tablespoon chili powder*
1 teaspoon dried oregano
1 teaspoon ground chipotle pepper, or to taste
6 cobs of corn, cooked
3 pounds baby potatoes
1 Vidalia onion
1 bunch cilantro, chopped
In a medium-sized bowl, add the mayonnaise, the eggs, the bacon, the feta cheese, and the seasoning.
Stir well and set aside.
Slice the corn off of the cooled cobs. Gently break into smaller pieces and set aside.
Using the bacon grease from cooking the bacon, roast the potatoes. Let cool.
Place the potatoes and corn in a large bowl. Finely chop the onion and combine.
Then gently stir the mayo-egg-bacon mixture in until it’s evenly distributed.
Now you might have noticed that this isn’t the prettiest salad. I typically never ever serve or eat anything that looks like it could have been regurgitated. But this salad, as messy as it is, is my one exception.
To serve, sprinkle a generous amount of chopped cilantro over the salad.
The saltiness from the feta and bacon is wonderful with the creamy eggs and potatoes.
I served the salad with a flank steak, medium rare, and sliced. With just a minimal of seasoning.
The potato salad is spicy. If you don’t want to use the seasoning, put that on your flank steak instead!
* If you don’t own chili powder, use 1 teaspoon ground cumin, 1 1/1 teaspoons paprika, and 1/2 teaspoon of ground coriander.