© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Jeff Cheffro White
6 russet potatoes
10 small new potatoes
3 green onions
1 tablespoon dill weed
1 tablespoon kosher salt
1½ tablespoons coarse black pepper
½ large diced red onion
2½ cups Duke's mayonnaise
oil, for frying potato
10 thick sliced bacon slices
Partially cook new potatoes just until barely tender. Then smash them to about ½ thick.
Partially cook russet potatoes, then slice three lengthwise and scrape out the center to form a "boat." Reserve contents for later.
Roughly chop other three russets.
Heat oil to 350°F and fry the russets to golden brown.
Fry the smashed new potatoes then break them into small pieces.
Cook bacon on a sheet pan in 350°F oven. Then crumble into bits.
Dice red and green onions.
Combine dill, mayo, bacon, red onion, green onion, salt and pepper in a large bowl, mix thoroughly.
Allow potatoes to cool to room temperature then combine new potatoes and contents from three russets to mayo mixture. Spoon contents in russet boats and then garnish with green onion and bacon bits.