Red Potato Salad w/ Bacon

red potato salad 3

Potato salad isn’t my best photography subject

Independence Day is tomorrow! And if you’re looking to try a new potato salad recipe for the holiday, well then…. You’re welcome! 🙂

As I told you all before, we took a road trip to Texas over Spring break. Along the way, we stopped at a German deli in Yuma, Arizona. Yes, it sounds off the beaten path but I was letting Yelp guide our culinary adventure across the states. I mean, we had to eat somewhere, and instead of eating at all the usual chain restaurants, I wanted my family to have something unique!

Thus, the German deli. This place had excellent reviews and after eating there, I know why. The portions were HUGE. And the food was very good. One item in particular? Their potato salad. Hands down, best potato salad I’ve ever eaten. Anywhere. Unfortunately, I cannot eat this potato salad anytime I want since Yuma is nowhere close to me. But, it did inspire me to try and re-create it at home. Is my potato salad re-creation as good as the delectable German deli? No. But like I said, it was the BEST potato salad I’d ever eaten. That’s a high honor in my opinion. However, I did really like my potato salad and it’s definitely worth making again.

Red Potato Salad w/ Bacon

  • 3 pounds red potatoes, scrubbed and cut into small chunks
  • 10 strips bacon, cooked and crumbled
  • 4 green onions, sliced
  • 3/4 c. mayo
  • 1 c. sour cream
  • 1/2 tsp. dried dill
  • 1/4 tsp. garlic powder
  • Salt & pepper

Add potatoes to a pot and bring to a boil. Let cook for 15-20 minutes until tender. Drain and let cool. In a bowl, mix together the mayo, sour cream and seasonings. Add the salt and pepper to taste. (I’m always generous with the pepper). When potatoes have cooled, add the bacon, green onions and “dressing”. Mix together until combined and refrigerate until ready to serve.

Okay, so you may be thinking 10 strips of bacon is overload. But I initially made this potato salad with just 5 strips, and I really feel it could’ve used double. But totally up to you.

red potato salad 2red potato saladThis potato salad almost reminds me of a baked potato. But not. If that makes sense? Either way, this is a nice change from the traditional potato salad you’re used to eating. So next time you’re on a road trip, check out Yelp. Go out on a limb and you’ll probably discover some really great food!

Marinated Rib Eyes with Garlic Butter

ribeye 2I’m going to keep on, keeping on. A grill post, AGAIN! But yes, the weather is right and when it is, we GRILL! This is my go to marinade for rib eyes. Which happens to be my favorite steak, besides filet mignon of course. I have to tell you that my dad is a butcher and has been my whole life. So I’ve had a love for steak since childhood!

This marinade may sound like it has a lot of ingredients but most likely, you should be able to find these items inside your pantry and fridge. Nothing too special but oh my, does it really flavor the meat! If that wasn’t enough, I made a compound butter to melt over the top of the steaks after they came off the grill. Is your mouth watering now??

Just a quick note about flavored butter/compound butter. Make this at home! I’ve seen commercials lately for this one specific brand in particular and I’ve also seen it at the store. And it’s expensive. Compound butter is so incredibly simple and easy to make at home and you can completely make it your own. So please do try it. This butter is also amazing on shrimp and chicken. Potatoes too. And roasted veggies. Well, mostly anything. It’s that good.

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HUGE steaks!

marinade for ribeyes

Marinade for the Rib Eyes

Marinade for Rib Eyes (makes enough for 2-3 LARGE steaks)

  • 3/4 c. olive oil
  • Juice from half a lemon
  • 1-2 tbsp. worchestire
  • 1 tbsp. rosemary, dried
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 2 garlic cloves, chopped
  • 1/2 small onion, sliced
  • 1 tbsp. soy sauce
  • 2 tbsp. Dijon mustard
  • 1 tbsp. sugar

Place all ingredients in a gallon sized Ziploc bag. Whisk together until combined and then add steaks. Place in fridge for at LEAST 6 hours, turning over once.

Time for the next component in the dish. Butter. And with goodies in it.

garlic butter 4

All ingredients in the food processor

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Pulse it!

garlic butter 2

Try to make a log shape. Key word, TRY!

garlic butter

No that’s not a cigar, that’s delicious flavored butter

Garlic Compound Butter

  • 2 sticks butter, softened
  • 1 green onion, sliced
  • 2 large garlic cloves, chopped
  • 1 1/2 tbsp. soy sauce

Place all ingredients in a food processor and pulse until nicely blended together. Spoon butter onto plastic wrap and roll up into a log/cylinder shape. Put in fridge until ready to use. This butter keeps really well in the freezer too.

To make the steaks : 30 minutes before you want to grill, take those steaks out and let come to room temperature. Preheat your grill or grill pan to medium or around 325 degrees. We cooked our steaks about 5 minutes per side, but they were really huge steaks! Like I’ve said before, I typically don’t time how long we cook our steaks so this is approximate. But we like our steak medium rare.

ribeye

Delicious cow goodness

After steaks are cooked, place on a plate and slice off some of that butter and put over the top. Cover with foil and let rest about 15 minutes. That butter will melt beautifully on that meat, making for a spectacular steak!

Steak+butter=LOVE