When I stumbled across this unique potato salad recipe that packs a lotta punch compliments of avocado and sour cream instead of hard boiled eggs and mayo, I knew I had to give it a whirl. It hails from the cookbook of my marketing director’s Mom and it has a taste as big as Texas.
This potato salad made its debut in my cucina on the 4th of July in 2011 and it has since visited many, many times. Your foodie friends will ask you to make it again and again so it makes any day a special day.
The original recipe called for “regular ol’ parsley” for decoration but I prefer Italian Flat leaf as it’s less tickley on the tongue and can boast more flavor.
You can cube (vs. slice) the tomatoes and avocados for the final garnish but either makes a dy-no-mite presentation. Remember that even with a lemon juice coating the avocado can brown after it has been sitting awhile … so dress the salad near the time you are going to present and consume it. Go fresh.
3 Cups | Potatoes, Cooked Then Cubed
1 Cup | Sour Cream
½ Teaspoon | Salt
½ Teaspoon | Seasoned Pepper (a.k.a. Lawry’s Seasoned Salt with Black Pepper)
½ Teaspoon | Caraway Seed
1 Tablespoon + Some Extra | Lemon Juice
¼ Cup | Italian Flat Leaf Parsley Sprigs (chopped)
3 | Avocados (ripe, not hard)
¼ Cup | Chopped Onions
8 Slices | Hickory-Smoked Bacon (crisped and crumbled)
1 | Large Tomato (diced)
1. Scrub then boil the potatoes in a medium-sized pot. Boil until tender, but not “mushy.” Set aside to cool.
2. Blend the sour cream with the salt, pepper, caraway seed and 1 tablespoon of the lemon juice. Set aside to marry.
3. Chop the parsley to yield ¼ cup; set aside.
4. Cut 2 of the avocados lengthwise into halves, removing the seed and skin.
5. Cube the avocado and gently combine it in a medium-sized salad bowl with the chopped parsley, potatoes, chopped onion, the sour cream mixture and ½ of the bacon.
6. Arrange additional chopped parsley sprigs on the top of the salad, cover and chill.
7. To serve, prepare the remaining avocado by slicing lengthwise into halves. Remove the seed and skin and cut into slices. Slice the tomato.
8. Alternate the avocado and tomato slices on top of the potato salad and sprinkle with lemon juice and the remaining bacon.
Serves: One to Few. It’s that good.
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.