This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? In darned near everything I make. Bacon? Ditto also in darned near everything I make. Add the three into a potato salad and you’ve got the perfect storm of flavor goodness. I could sit down with the entire bowl of this jalapeno pimento cheese potato salad and just go to town on it in one sitting. Gone. All done. There’s no way I can think of to improve on this salad. I thought well, maybe some more jalapeno. Nope, doesn’t need it. It has just the right amount of kick. I thought well, maybe some more pimentos. Nope, doesn’t need that either. Just make it as is and enjoy it. Jalapeno pimento cheese potato salad is a thingy of beauty and flavor.
I don’t think either one of us expected that we’d love this spiralized potato salad so much. Honestly, it’s been so long since I had Green Goddess salad dressing that I only vaguely recalled what it tasted like. And sweet potatoes in a potato salad? That’s not something I had considered before. Well now I’m in love with both the dressing and sweet potatoes and everything else in this wonderful salad. Slightly crunchy, it has a great freshness to it. It’s also amazingly easy to make and is a different winner for picnics or family get-togethers. I like to make a cut down the sides of my potatoes before cutting them into spirals. Otherwise I end up some one really, really long pieces of potato.
If you’re making this spiralized potato salad for an outing, wait until you get to your destination before adding the dressing and garnish.
As much I love making traditional side salads, I love making newer versions even more. New tastes can be exciting. Like this totally different take on a picnic classic. This smoked sausage potato salad will really surprise everyone. Smoked sausage in a potato salad? Brilliant. Olives? Great. But my favorite part? Chopped radishes. I came away from this salad thinking more and more about substituting radishes for onions in other dishes. They really made this salad something great and unique.
I found this recipe in a recent edition of Chile Pepper magazine. That explains the addition of cayenne pepper. Don’t leave it out. It’s not that spicy and it adds a really great kicked-up flavor.
1 (14 ounce) smoked sausage, halved and sliced thin
1/2 cup stuffed green olives, chopped
1 cup radishes, cubed
1/4 cup mayonnaise
1 tablespoon Creole mustard
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
2 tablespoons fresh parsley, chopped plus more for garnish
Bring a pot of salted water to a boil. Add the potatoes and cook until just tender, about 10 minutes depending on how large you cubed them. Remove from heat and remove potatoes from the water and let cool. (I poured the potatoes into a colander, but kept an inch or two of water in the pot.)
Return the pot to the stove and bring to a boil again. Add the carrots and cook 3 minutes. Drain completely and let cool.
Heat the oil in a large skillet. Add the sausage slices and cook over medium high heat for 5 minutes until they get golden brown. Remove to a paper towel-lined plate and let cool.
In a large bowl mix the mayonnaise, mustard, cayenne, and parsley.
Add the potatoes, carrots, sausage, olives, and radishes. Season with salt and pepper and gently fold to combine.
2 1/2 pounds small red and yellow potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
8 bacon slices
4 green onions, chopped
3/4 cup bottled Ranch dressing
Creole seasoning, to taste
Preheat oven to 425°.
Place the potatoes in a large bowl. Sprinkle with the oil, salt, and pepper and toss to coat well. Spread out on baking sheets and bake for 30-45 minutes until browned on the edges. How long you need to cook them depends on large or small you cut your potatoes. Remove and let cool.
Meanwhile, cook the bacon. Drain. Let cool.
In a small bowl, combine the bacon, green onions, Creole seasoning, and dressing.
Serve potatoes topped with a large dollop of the dressing.
Bacon goes with just about anything. And it definitely makes this bacon potato salad pop even more.
This is almost like eating a baked potato. In fact, I think the next time I make it I’ll add some cubed sharp cheddar cheese.
I kept the skins on the potatoes. I think it adds to the flavor (and makes it even more like a baked potato!). You do have to be careful (gentle) folding the ingredients together or you’ll lose most of the skins off of the potatoes.