Warm Potato Salad
I found the recipe on the internet and tweaked it to my liking. It's so flavorful!!!
I found the recipe on the internet and tweaked it to my liking. It's so flavorful!!!
- Carbohydrate 27.2260142998677 g
- Cholesterol 19.04 mg
- Fat 22.4366340136897 g
- Fiber 3.03366673072179 g
- Protein 7.09758367557555 g
- Saturated Fat 5.53126078232725 g
- Serving Size 1 1 Serving (216g)
- Sodium 414.414081642763 mg
- Sugar 24.1923475691459 g
- Trans Fat 1.73450353744025 g
- Calories 333 calories
Step-by-step
- In a large pot, combine the potatoes with enough water to cover; bring to a boil.
- Salt the water and cook the potatoes until tender, about 20 minutes.
- Drain and return to the hot pot to cook off remaining moisture.
- While the potatoes are cooking, in a skillet, add the extra virgin olive oil, add the bacon until almost crisp.
- Add the shallots, and finish cooking for about 6 minutes.
- Add the vinegar, making sure to get all the brown bits off the bottom of the skillet, then add in the mustard.
- Add this mixture to the potatoes, gently turning until evenly coated.
- Keep warm until ready to serve.
Boiling the red potatoes requires salted water to penetrate the starch effectively, and draining them thoroughly before returning them to the hot pot ensures excess surface moisture evaporates completely. Trapped water dilutes the dressing and prevents the emulsification needed to bind the olive oil and mustard together. Selecting waxy red varieties maintains structural integrity during tossing, whereas mealy potatoes break down into a dense mash when combined with heavy bacon fat.
Modifying this dish for different dietary needs is straightforward without altering the core method. Replacing the thick-cut bacon with smoked mushrooms or a plant-based lardons alternative yields a comparable savory depth while keeping the side dish suitable for vegetarian diners. Olive oil already replaces standard dairy fats like butter, meaning no further substitutions are required to maintain dairy-free compatibility.
Render the bacon over medium heat to prevent the rendered animal fats from scorching before the meat crisps. Introducing the shallots too early in that same skillet will burn the alliums and impart a bitter flavor profile to the final dressing. Deglazing the pan with white wine vinegar must happen immediately after the shallots soften, utilizing the liquid acidity to lift browned fond from the metal surface.
Combining the warm components while the potatoes remain hot allows the starch granules to absorb the vinegar and mustard mixture fully. Tossing the ingredients too aggressively breaks the skins of small new potatoes, turning a cohesive side dish into a fragmented mess. Consuming the salad immediately preserves the ideal textural contrast between the crisp bacon and tender potato interiors.
