For many years I avoided all potato salads. An aversion to excessive mayonnaise has kept me from almost all salads of the potato/macaroni picnic varieties. However, I have been introduced to vinegar based potato salads over the past few years and I have fallen in love. For dinner last weekend Megan was making a root beer pork recipe. To complement the sweetness of the pork we wanted something with a good acid and saltiness. Here is what we invented:
Warm Potato Salad with Bacon-Parsley Vinaigrette
(Please note there are no quantities listed in the recipe, just get what you need for your guests.)
Small Red Potatoes
Bacon (the higher quality and thicker cut the better) I got mine from a local charcuterie called Rooster Street Provisions. We love them!
Fresh Ground Pepper
1. Start by slicing or dicing the red potatoes. Cutting them into small wedges would help the salad hold up a little better. I sliced mine so they would bake faster. After cutting the potatoes put them in a bowl, drizzle with olive oil and sprinkle with salt and pepper. Toss the potatoes to coat them.
3. When the potatoes seem to be close, start the dressing. First dice up the bacon, then chop the parsley. Get a medium-large saute pan. Drizzle some olive oil into the saute pan and put it on medium heat. Once the pan is hot, add the bacon and saute. When the bacon starts to crisp and there is a bit of dark residue on the bottom of the pan add the balsamic vinegar. Saute a for a few minutes. Add the parsley right before you remove the pan from the heat.
This salad is a delicious side at any picnic, feel free to adjust to your own tastes. Try different ingredients, we’d love to hear how you adapted this delicious salad!