Recipes
Potato Salad, hold the Mayo!
Friday, May 31, 2013
Suzy loves a good BBQ (who doesn't?!) One item she could skip is that traditional potato salad that seems to always be on the BBQ menu!
Suzy's galpal, Kelleigh, has introduced her to a new spin on Potato Salad...and she just can't get enough of this recipe!
BAKED POTATO SALAD WITH MUSTARD DRESSING
INGREDIENTSSalad:
1/2 pound smoked bacon, optional (Bacon is never optional for Suzy!)
8 russet potatoes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 bunches green onions, both white and green parts, trimmed
1 small onion, diced
Dressing:
1/3 cup Champagne vinegar
1 heaping tablespoon Dijon mustard
2 shallots, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil (or use half bacon fat)
Bacon fat, optional
4 tablespoons chopped Italian parsley leaves
DIRECTIONS:
If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing. In same pan, sauté onion and green onions and set aside.
Preheat oven to 450. Wash potatoes and cut into 1-2 inch pieces . Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
Bake the potatoes in the oven until golden brown and tender. Let the potatoes cool to room temperature. Add the bacon and onion mixture to the cooled potatoes.
Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning.
To serve, pour dressing over potatoes, green onions, and bacon, and toss. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
P.S. Invite Suzy over to taste!
Suzy's galpal, Kelleigh, has introduced her to a new spin on Potato Salad...and she just can't get enough of this recipe!
BAKED POTATO SALAD WITH MUSTARD DRESSING
INGREDIENTSSalad:
1/2 pound smoked bacon, optional (Bacon is never optional for Suzy!)
8 russet potatoes
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
2 bunches green onions, both white and green parts, trimmed
1 small onion, diced
Dressing:
1/3 cup Champagne vinegar
1 heaping tablespoon Dijon mustard
2 shallots, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil (or use half bacon fat)
Bacon fat, optional
4 tablespoons chopped Italian parsley leaves
DIRECTIONS:
If using bacon, cut into 1/2-inch pieces and render in a skillet over low heat until crisp. Remove the bacon from pan, and reserve the bacon fat for the dressing. In same pan, sauté onion and green onions and set aside.
Preheat oven to 450. Wash potatoes and cut into 1-2 inch pieces . Cover with cold water and about 2 tablespoons of salt in a medium saucepan and bring to boil. Partially cook until crisp-tender, about 4 minutes. Drain the potatoes, put in bowl, and toss with 1/4 cup olive oil, salt and black pepper, to taste.
Bake the potatoes in the oven until golden brown and tender. Let the potatoes cool to room temperature. Add the bacon and onion mixture to the cooled potatoes.
Make the dressing: combine Champagne vinegar, Dijon, shallot, salt, and pepper in a medium bowl. Slowly drizzle in extra-virgin olive oil, whisking constantly, until emulsified. (You may add in some of the optional strained bacon fat for taste at this stage.) Check seasoning.
To serve, pour dressing over potatoes, green onions, and bacon, and toss. Keep chopped Italian parsley separate until ready to serve, and toss in at the last minute.
P.S. Invite Suzy over to taste!
