I’d love to say it has been a lazy, relaxing summer since I last posted, but it seems as though we haven’t had a second to catch our breath. Before I know it, September will be rolling around and I’ll be writing about pumpkin and apple recipes again; not that I’m complaining, it’s just incredible how quickly the past month has flown by.
Aida seems like the only one of us that has been able enjoy the summer sun; I might just be a tad bit jealous…
I’ve made this potato salad a few times now; the flavors are really simple, and it is perfect for barbecues or picnics when you don’t want to worry about keeping things refrigerated or on ice.
Herbed Potato Salad with Bacon and Scallions
Adapted from Everyday Food, via The Union Square Cafe Cookbook Serves 4 to 6 – can be easily doubled I can never seem to find slab bacon; if you can’t either, substitute 6 ounces of thick cut bacon. And on a side note, baked bacon is way better than pan frying – I highly recommend it.Potatoes
2 pounds red creamer potatoes, scrubbed and cut into eights 3 garlic cloves, halved 3 sprigs of parsley 2 sprigs of thyme 1 sprig of rosemary 2 teaspoons kosher salt 1 teaspoon black peppercorns 1 pinch, red pepper flakes 6 ounces of slab bacon, sliced lengthwise into 1/4-inch pieces* 6 scallions, thinly slicedVinaigrette
1/4 cup extra-virgin olive oil 1/4 cup reserved potato cooking liquid 1 1/2 tablespoons red-wine vinegar 1 tablespoon coarsely chopped parsley 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground black pepperPre-heat oven to 375-dregrees.
In a medium saucepan, combine potato ingredients with 6 cups of water. Bring to a boil over high heat, then reduce to a simmer. Simmer until potatoes are tender, but not mushy, about 10-12 minutes; stir once halfway through to ensure even cooking. Remove from heat and let potatoes cool in cooking liquid, about 3 hours (I usually only wait about 1 hour).
While potatoes are cooking, place bacon on a baking sheet (for easy clean-up, line with foil). Bake until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
Reserve 1/4-cup of cooking liquid and then drain potatoes. Discard herb stems; I also like to pick out any obvious peppercorns. Add potatoes to a large bowl with bacon and scallions.
Whisk together vinaigrette ingredients and pour over potatoes. Gently toss to combine, and adjust seasonings as desired. Serve at room temperature or refrigerate up to overnight.
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