This potato salad is not for the faint of heart: it doesn’t have eggs (the one and only time, well other than pickled eggs, that I hate eggs, is in potato salad); instead it has bacon, and beer, and butter, and mayonnaise, and garlic, and bizarre looking mushrooms that have the most delicious woody/nutty taste. If you are not salivating and are still upset that I don’t like eggs in potato salad, then move along. Oh, I also don’t like devilled eggs.
- 1 bag of mixed mini potatoes (we like President’s Choice, Mixed Little Gem’s because, well they are delicious, and because they have the best name for mini potatoes ever.)
- 1/2 pound of regular bacon
- 1 small white onion
- 1/2 cup of brown shimeji mushrooms (chopped)
- 1 tbsp of mined garlic
- 1/4 cup of salted butter (whoops!)
- 2 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1/2 cup of mayonnaise (double whoops!) ~ we like Hellmann’s Olive Oil mayonnaise
- juice of half of a lemon
- 1/2 cup of dark beer (or hoppy, something with a deeper flavour, this time light beers need not apply)
1. Boil the potatoes until soft, approximately 20 minutes.
2. Meanwhile cook the bacon until almost crisp, approximately 14 minutes.
3. Remove the bacon and transfer to a paper towel, remove half of the bacon fat, and add the chopped onions and mushrooms to the remaining bacon fat. Once they are halfway soft, add the beer to deglaze the pan and pick up all the nice brown bacon, onion and mushroom bits.
4. Add the garlic and cook for another 3-4 minutes, until all barely brown.
5. Chop the cooked bacon into small pieces, cut the potatoes in half (or quarters, depending on your taste).
6. Mix the bacon, cooked potatoes, mushroom and onion mixture as well as the salt, pepper, mayonnaise, butter and lemon in a large serving bowl.
7. Serve warm as a side.
*This was only worthy of an up-close shot so you can really understand all the little bits of heaven involved.