I am so excited to share today’s recipe with you because it comes straight from my awesome mother-in-law, Ms. Mercy! Bill and I were lucky enough to spend the 4th of July with his family in upstate New York and this delicious dish made an appearance on the table. As soon as I finished my first spoonful, I was begging for the recipe! She graciously shared it with me and now I can pass it on to you 🙂
I’ve never been a huge potato salad person; what stands out in my memory as scaring me off of the stuff was that bright yellow, gooey commercial potato salad from the grocery store. It smelled like yellow mustard, which I loathe, and was the most awful shade of sunny chartreuse. I always turned my nose up at it, especially when that meant more coleslaw for me!
This recipe changed everything, though. It’s a vinegar and herb potato salad that gets a little creaminess from mayonnaise and a little crunch from crispy bacon and fresh chives. Rather than being heavy and cloying, it’s a light salad that gets a real zip from the use of malt vinegar and rehydrated garlic chips to make it something special.
We start with cute little fingerling potatoes, boiled, then soak them with some garlic chips and shallot salt in a bit of malt vinegar for a really unique taste that faintly reminds the palette of salt and vinegar chips. Once the taters and garlic have soaked up all that wonderful flavor, it’s time for the dressing: garlic-herb mayo (or whatever you have on hand), bacon, Italian seasoning and fresh chives. Allow that all to cool while the flavors meld together and you have yourself one heck of a delicious side dish. If you use a mix of potatoes, like I did, it’s especially festive with pops from the red-skinned and purple-fleshed potatoes!
Ms. Mercy’s Potato Salad
- 2 pounds fingerling or mixed purple and yukon gold potatoes
- 2 1/2 Tablespoons malt vinegar
- 2 teaspoons garlic chips
- 1 teaspoon shallot or garlic salt
- 3 Tablespoons herb and garlic mayonnaise
- 4 slices bacon, cooked and crumbled
- 1 Tablespoon Italian seasoning
- Chopped fresh chives
- Cut potatoes into quarters or eighths, depending on size. Boil until tender.
- Drain potatoes, then add malt vinegar, garlic chips and shallot salt and toss. Allow this to sit, stirring every five minutes. until the garlic chips are hydrated, the potatoes are cooled and all the vinegar.
- Add the garlic-herb mayonnaise, bacon, Italian seasoning and chives, then stir well to coat and combine.
- Refrigerate and eat!