Bring a savory twist to the classic holiday potato salad

The potato salad is a classic American side dish that dates as far back as the mid-1800s, when German immigrants brought this simple but tasty recipe to the United States.

Today, potato salads are a staple at any dinner table, complementing virtually any occasion and cuisine. As scrumptious as they are in their traditional form, we’re always looking for novel new ways to spice things up here at Pacific Merchants.

This flavorful twist by Dani Meyer of The Inspired Home incorporates turmeric to elevate the taste and color of the salad, while at the same time reaping the health benefits of the spice such as its pain-relieving and anti-inflammatory properties. We love this unique recipe and we’re sure you’ll fall in love with this sprightly potato salad too!


Turmeric Potato Salad

Photo credit: @theinspiredhome_com

Ingredients

  • 1 pound yellow potatoes
  • ½ onion, minced finely
  • 5 slices bacon, crumbled
  • 4 hard boiled eggs, sliced
  • ½ cup diced pickles
  • ½ cup mayonnaise
  • 2 tablespoons pickle Juice
  • ½ tablespoon turmeric powder
  • 1 tablespoon brown mustard
  • 1 tablespoon sugar
  • Salt and pepper to taste

Directions

  1. Boil potatoes. Chop into ½ inch cubes. Cool.
  2. Combine all ingredients.
  3. Serve immediately or store for up to 2 days. Note: If storing be aware that potatoes will continue to absorb liquid and may need an additional addition of sauce ingredients and salt and pepper to taste properly seasoned

 

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