Friday, February 8, 2013

Winter Roasted Potato Salad


I know.
Potato salad is reserved for summer only.

Well, summer is a long time away, and we are expecting quite a snow storm tonight.

This has nothing to do with summer.

This version of potato salad from the L.A. Times, roasts the potatoes instead of boiling for a rich, deep flavor.

It uses crispy bacon and tangy capers with a little vinegar and grainy mustard in the dressing.

Perfect for cold weather indoor picnics!

I tried this warm (of course) and then refrigerated it for 2 hours, as the recipe suggests.

I personally liked it just made, with the warm mayo, but you decide.

LOVED THIS SALAD.

This recipe is a keeper.

The original recipe calls for 4 lbs of potatoes, but I used much less than that, and I also cut down on the dressing quantities, and it made plenty (you can look at the original recipe if you are having a crowd).

Roasted Potato Salad w/ Bacon & Capers: (adapted from the L.A. Times) served 8

2 pounds new or fingerling potatoes, halved lengthwise (I mixed fingerlings w/ red new variety)
1 garlic clove, minced
3 tablespoons olive oil
kosher salt
freshly ground black pepper
1/4 pound thick-cut bacon
3/4 cup Hellman's REAL mayonnaise (I used a little less)
2 tbsp whole grain mustard, or to taste
1 tbsp red wine vinegar
1/4 red onion, trimmed and sliced lengthwise into 1/8 inch slices
big handful of capers

Heat the oven to 375F degrees. In a large bowl, toss the potatoes with the garlic, olive oil, a bit of kosher salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet.


Roast the potatoes until golden brown and tender, about 40 minutes, tossing occasionally. Remove and cool.


While the potatoes are roasting, cut the bacon crosswise into 1/4" pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate.

In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with some sea salt and black pepper. Taste and adjust seasonings if desired.


In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat (you will most likely have leftover dressing), then stir in the capers.

Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.


Delish!

Enjoy!

14 comments:

Katie C. said...

Looks yummy!

You can save yourself a step since you have already have the oven on high and cook the bacon in the oven along with the potatoes...and then you don't have to clean the bacon grease splatters off the cooktop!

Allison C said...

This sounds awesome, but I'm a vegetarian...do you think it would be just as good without the bacon?

Stacey Snacks said...

Allison,
Yes, it would be fine to omit the bacon, I just sprinkled mine on top for added crunch, but go ahead, it's the dressing and the roasting of the potatoes that makes this salad so good (and the bacon doesn't hurt either!).

Stacey

Kate said...

This sounds wonderful! It would quickly become a favorite here....pinning and printing this one!

Mike in Phoenix said...

Hi, Stacey!

Would it be okay to add more bacon?

redleopard2853 said...

Buckle down the hatches. Keep the fire burning and stay safe. Debby in Seattle

Kristin @Dizzy Busy and Hungry said...

My mouth is watering. This looks so good! I am checking my pantry now to see if I can make this tomorrow if we get snowed it! :-)

Bites from life with the barking lot said...

I love every ingredient in this post. Every one! I'll make this soon because I think it would be wonderful with the tiny salmon I catch in my lake. Jealous? Hey Stacey, stay safe,warm and dry. thinking of you this stormy weekend. i'm just remembering the Sandy storm when you spent some time with H. in a great little hotel.

Anneli (Delicieux_fr) said...

Wow, this looks so good!! Indeed it looks like a keeper. Perfect for this time of year.

Janet C. said...

I made this yesterday for dinner, Stacey, and I agree with you. We enjoyed it warm as a side dish with pork chops and then, after it cooled in the refrigerator, I tried it again.

Warm was definitely the way to go and I will definitely heat up the leftovers before serving them today!

Linda said...

I think I love Mike in Phoenix. He is hysterical.

Eileen said...

I have got to make this!

Lori Lynn said...

Roasted potatoes for potato salad? Of course. Great idea.
Love that scalloped edge platter too.
LL

Oui Chef said...

I am totally making this one. Brilliant idea, a winter potato salad!