Page 34 - 2016TOHCookbook

Red Potato Salad
Egan Family | BRAINTREE, MA
“This potato salad was a summer staple at all family cookouts. It was one of the foods I looked forward to having at our family’s annual Memorial Day celebration. It has been tweaked “to taste” by siblings and friends, some adding a little more or a little less vinegar, or some spicy brown mustard, but the base is always the same.” NINA EGAN
INGREDIENTS
Serves 10 to 12
5 pounds red potatoes, peeled and cubed 1 pound bacon, diced
2 yellow onions, diced
2 tablespoons all-purpose flour
2 tablespoons distilled white vinegar 1 teaspoon granulated sugar Mayonnaise
PREPARATION
1. Place the potatoes in a large pot, cover with water by 2 to 3 inches, and bring to a boil over high heat. Lower the heat to medium-low and simmer until almost tender. Drain well in a colander, then transfer to a large bowl.
2. In a deep frying pan over medium heat, cook the bacon and onions until the bacon is crisp and the onions are tender. Add the flour and cook until drippings have thickened into a paste. Stir in the vinegar and sugar. Add water by the teaspoonful if the paste is too thick.
3. Add the bacon mixture to the potatoes and toss until evenly coated. Cover and refrigerate for at least 6 hours, or up to overnight. Before serving, add mayonnaise, to taste.
PAGE 28 | UMASS DINING