Category: Side Dish
Servings: 5
Prep Time: 20 minutes
Cook Time: 30 minutes
Calories: 533
Not only does this dish offer exceptional flavor, but it’s also a versatile addition to your meal repertoire. Serve it chilled as a refreshing contrast to hot-off-the-grill fare, or warm it slightly for a comforting twist on the classic. The balance of smoky, savory, and creamy elements, enhanced by the distinctive taste of smoked paprika, makes it a crowd-pleaser that's bound to become a favorite at every gathering.
Author:
Chef Kayla Robison
Ingredients
1 LB Red Skin Potatoes, Chilled, Crushed by Hand
3 Qts Chicken Stock
4 Hard Boiled Eggs, Peeled, Crushed by Hand
1 Cup Bacon, Medium Diced and Cooked until Crispy
1 Cup Shredded Cheddar, Roughly Chopped
½ Cup Celery, Small Diced
¼ Cup Shallot, Minced
¼ Cup Chives, Thinly Sliced
¼ Cup Parsley, Chopped
1 ¼ Cup Mayonnaise
1 Tbsp Dijon mustard
4 Tbsp Smoky Cowboy
1 Tsp Celery Seed
Salt and Pepper, to taste
Directions
- Place the whole red skin potatoes in a large pot and cover with chicken stock. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes, or until potatoes are tender
- When potatoes have about 12 left to cook, add eggs and cook them until hard boiled.
- Remove eggs. Drain and let the potatoes cool completely. Peel and chill eggs.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, Smoky Cowboy seasoning, and celery seed. Mix well to combine.
- Crush potatoes and hard boiled eggs by hand but still leaving them in large chunks, and add to the bowl. Add cooked bacon, cheddar, celery, shallot, chives, and parsley to the bowl with the dressing. Gently toss to coat all ingredients evenly with the dressing.
- Taste and season with salt and pepper as needed. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Nutrition
Serving Size: 235
Calories: 533
Fat: 39 grams
Saturated Fat: 17 grams
Cholesterol: 140 milligrams
Sodium: 1695 milligrams
Carbs: 14 grams
Fiber: 0.8 grams
Sugar: 3 grams
Protein: 40 grams