Being in NYC isn’t always easy. The work hours are long, the crowds are intense, the noise can be deafening, the pace relentless, and the boys are an anomaly in and of themselves. I won’t sugarcoat it; sometimes, I get home after 10 hours of work, two hours at an event, and half an hour stuck in traffic trying to make it back to my apartment, and I just want to collapse, throw in the proverbial towel, so to speak.
Times like that, times when everything seems to be going wrong; that’s when you need a little comfort. Those are the times when a dry little green salad just won’t cut it. You need something that will sustain you. You need something that you have to put a little muscle into, something solid and soothing, something that reminds you of home, of lazy summer picnics on the beach, of sweet childhood love, and of most of all, something that reminds you of mom. That’s when this potato salad comes sweeping in, with all it’s bacon and gorgonzola fanfare. It’s dense and creamy, flavorful and meaty in a way that some potato salads never quite are. (I have a thing against those thin, watery, vinegary potato salads you see sometimes at certain delis--what's the point?)
This recipe will make enough for two, but it’s also good for one (with leftovers to last you through a busy work week). Also, while you can (and should) eat this salad right away, it’s even better the next day after all the ingredients have had a chance to mingle and meld together overnight.
Old-Fashioned Creamy Potato Salad
2 1/2 lbs Yukon gold potatoes, peeled, cut into 1-inch cubes
1 1/4 cups low-fat mayonnaise, divided (trust me, low-fat is just as good)
10 strips of bacon
1 cup crumbled Gorgonzola cheese
1/2 cup chopped green onions
1/8 cup chopped fresh parsley
Cook potatoes in a large pot of boiling salted water until just tender, about 6 minutes. Drain potatoes and return to same pot. Place over very low heat just until excess moisture evaporates, about 1 minute. Transfer hot potatoes to a large bowl and cool for at least 20 minutes. Mix in 1 cup of mayonnaise.
Cook bacon in a large heavy skillet over medium-low heat, turning frequently, until nicely browned and crisp. Transfer bacon to paper towels to drain. Cool bacon and tear into little pieces.
Mix remaining 1/4 cup of mayonnaise, cheese, green onions, parsley, and most of the bacon into potatoes. Season to taste with sea salt and pepper. Sprinkle with remaining bacon.