6 Russet Potatoes (washed and peeled)
6 strips of bacon
For the Dressing:
½ tsp whole grain mustard
½ tsp crushed celery seed
½ tsp salt (I used vanilla salt)
3 tbsp good quality Mayonnaise (like Stokes) or home-made mayonnaise
3 tbsp pickle juice (I used juice from Rick’s Pick’s B&B pickles)
1 tbsp (generous tbsp) soft cream cheese
Boil potatoes in a large saucepan (adding water to cover them and a pinch of salt) until fork tender (they will easily break apart).
Cook bacon until crisp and drain well. Discard all except for 1 tbsp of bacon fat from pan. To the pan with the bacon fat add chopped leek and cook over med heat until softened.
Combine sauce ingredients. Whisk mixture until smooth.
Meanwhile drain potatoes discarding cooking liquid. When leek is ready add hot potatoes to pan and break them up (crush them) with the back of a spoon or spatula. You don’t want them mashed but broken into bite sized pieces. Cut bacon into small strips or crumble into pieces and add to the potato/leek mixture.
You can now hold and keep the potato salad at this point until the rest of dinner is ready (refrigerate dressing until needed). Just before serving combine potato leek mixture with the sauce and serve warm.
Optional: For a crunch, you could add 1/4 of chopped bread and butter pickles to the dressing or 1/4-1/2 cup of chopped celery which you can soften slightly (you still want it crunchy and green but warmer than room temperature) before adding. Alternately you could add 1/4 cup of chopped tarragon, flat leaf parsley or fresh coriander (aka cilantro) to add a green element.
We served the Potato Salad with Fresh Corn and Baby Back Ribs