This recipe is from Real Simple's June 09 issue. It was a feature on "Summer Vegetable Sides" but potatoes are always in season -- at least you can always get them at the grocery store -- so I think this is a year round recipe. This differs from the "traditional" Southern potato salad with a mayonnaise base. Since Jason isn't a big mayo fan I thought this would be a good recipe. We enjoyed the recipe but I didn't have as many potatoes as I was supposed to and so the ratio of sauce to potatoes was a little strong. If you are cooking less potatoes than the recipe calls for I would recommend mixing the sauce in a separate bowl and just putting in enough sauce to lightly coat the potatoes. My potatoes also cooked a little too long, so make sure you don't overcook them or they'll start falling apart when you're trying to mix in the sauce!
Potato Salad with Bacon and Parsley
Serves 6 Hands-On Time: 10m Total Time: 25m
- 1 1/2 pounds new potatoes
- kosher salt and black pepper
- 4 slices bacon
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 cup fresh flat-leaf parsley, roughly chopped
- Place the potatoes in a pot with water to cover and 1 teaspoon salt and simmer until tender, 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
- Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to paper towels. Crumble when cool.
- In a large bowl, whisk the oil, vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with the potatoes, bacon, and parsley.
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