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Keechi
04-23-2009, 08:52 AM
Day-After Crab Boil Potato Salad


Makes 8 to 10 Servings


Ingredients:


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 3 pounds cooked new potatoes leftover from a crab boil, cut into 1-inch pieces
http://abcnews.go.com/images/site/img_bullet_orangedot.gif 12 ounces bacon, cooked until crisp, drained and crumbled, drippings reserved


http://abcnews.go.com/images/site/img_bullet_orangedot.gif ¾ cup coarsely chopped black olives, such as kalamata


http://abcnews.go.com/images/site/img_bullet_orangedot.gif ¾ cup coarsely chopped stuffed green olives


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 1 onion leftover from a crab boil, chopped 3 green onions, finely chopped


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 1 head garlic leftover from a crab boil, cloves removed from peels and smashed


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 1 cup mayonnaise


http://abcnews.go.com/images/site/img_bullet_orangedot.gif Salt and black pepper


Directions:


In a large bowl combine the potatoes, crumbled bacon, ¼ cup of the reserved bacon drippings, black olives, green olives, onion, and green onions.


In a small bowl combine the smashed garlic cloves and mayonnaise and, using the back of a spoon or a fork, mash until the garlic is well blended with the mayonnaise. (Alternatively, combine the garlic and mayonnaise in the bowl of a food processor and process until smooth and thoroughly blended.) Add the garlic-mayonnaise mixture to the other ingredients and toss the potato salad until thoroughly mixed. Season with salt and pepper, if necessary. Refrigerate for several hours or overnight to allow flavors to blend. Makes 8 to 10 Servings


Ingredients:


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 3 pounds cooked new potatoes leftover from a crab boil, cut into 1-inch pieces


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 12 ounces bacon, cooked until crisp, drained and crumbled, drippings reserved


http://abcnews.go.com/images/site/img_bullet_orangedot.gif ¾ cup coarsely chopped black olives, such as kalamata


http://abcnews.go.com/images/site/img_bullet_orangedot.gif ¾ cup coarsely chopped stuffed green olives


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 1 onion leftover from a crab boil, chopped 3 green onions, finely chopped


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 1 head garlic leftover from a crab boil, cloves removed from peels and smashed


http://abcnews.go.com/images/site/img_bullet_orangedot.gif 1 cup mayonnaise


http://abcnews.go.com/images/site/img_bullet_orangedot.gif Salt and black pepper


Directions:


In a large bowl combine the potatoes, crumbled bacon, ¼ cup of the reserved bacon drippings, black olives, green olives, onion, and green onions.


In a small bowl combine the smashed garlic cloves and mayonnaise and, using the back of a spoon or a fork, mash until the garlic is well blended with the mayonnaise. (Alternatively, combine the garlic and mayonnaise in the bowl of a food processor and process until smooth and thoroughly blended.) Add the garlic-mayonnaise mixture to the other ingredients and toss the potato salad until thoroughly mixed. Season with salt and pepper, if necessary. Refrigerate for several hours or overnight to allow flavors to blend.