This summer standby is traditionally served warm. It doesn’t take too many ingredients and it’s a reliable crowd-pleaser. I used Yukon golds, but any waxy or semi-waxy potato would work. This recipe makes a moderate amount, and can easily be increased for more people.
2 lbs. waxy potatoes
6 strips thick-cut bacon
6 green onions, sliced thin
1 shallot, minced finely
1/4 c. cider vinegar (or more for zingier salad)
1/4 c. cold water
2-3 tsp. honey or Golden Syrup
2 tsp. whole grain mustard
1-2 tsp. black pepper
2 + tsp. salt
Boil the potatoes. For the best texture, boil them whole in their skins. When they’re 90% tender, remove from heat and drain. When they cool slightly, hold them in a dishtowel and peel with a paring knife. Cut into large cubes.
Meanwhile, cook the bacon until mostly crisp and drain on a paper towel, reserving 2 Tbsp. of the bacon grease. (You can do this all in one skillet if it’s large enough and your bacon doesn’t crust onto the bottom.) Heat the bacon grease in a large skillet, add the shallots, and cook for 1 min. or until softened. Add the potatoes to the skillet and toss gently a few times until they’re heated through. If some potatoes start to get crisp, that’s fine–it will add to the flavor.
Combine the dressing ingredients. Chop the bacon into small pieces. Once the potatoes are warm, transfer them to a serving bowl and toss them with the dressing. Gently stir in the green onions and bacon pieces, and salt to taste. Serve warm.
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In other news, Dan and I are settled in here in Zumbrota. Country living is good! I’m very relieved to have internet, and with my lovely new kitchen I’ll be back to updating regularly soon!