56 minutes ago
Friday, February 8, 2013
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
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.