ANNA MAE'S SMOKY POTATO SALAD
The perfect companion to any grill meat is the deliciously famous potato salad. Everyone has their own special way of making this popular summer dish. We may be biased, but ours is pretty darn good. Bacon, caramelized onions and Anna Mae's Smoky Mustard. This simple recipe will surely delight the backyard gathering.
4 lbs Russet Potatoes
2 cups Sour Cream
½ Jar (5 oz) Anna Mae’s Smoky Mustard from Robert Rothschild Farm
½ lb Cherrywood (or Applewood) Smoked Bacon
1 medium yellow onion
Salt and Pepper to taste
Dice Bacon and Onions and place in a pan. Set the heat to a medium high temperature and cook until the onions caramelize and the bacon browns and becomes crispy. Stir mixture frequently during this process to keep both ingredients from burning. When browned, remove from heat, and set aside.
Wash and dice potatoes (leaving skin on) and add to a pot of cold water. With a medium high temperature, simmer the potatoes until they are fork tender but still hold their shape. Strain immediately. When strained, pour cooked potatoes and bacon/onion mixture onto a baking pan and place in the refrigerator to cool thoroughly.
When the potato/bacon mixture has cooled, put ingredients into a bowl, add Anna Mae’s Smoky Mustard, sour cream and light salt and pepper. Blend all ingredients thoroughly. Refrigerate until needed.
Prior to serving, taste for salt and pepper. Add additional if preferred.