gastronome
A Different Potato Salad

A few weeks ago, I was craving a potato salad but didn't want anything with mayo, or sour cream, or yogurt. I had been playing around with vinegars so hit upon a slightly decadent but pretty straightforward rendition that you could call a "salad". However, I originally served it as a side but recently made it for our annual Santa Cruz Shakespeare picnic outing.

(Oh and hi everyone, it has been ages since Meriko added me to Gastronome and I finally made some time to post...this is my first.)

Potato Salad with vinaigrette

6-7 smallish white potatoes
duck fat (olive oil is ok substitute)
chives
italian parsley
1/8 lb lardon/bacon (optional)

1 Tbsp dijon mustard
1 Tsp balsamic vinegar
1 Tsp red wine vinegar
1/3-1/2 cup peanut oil (olive oil can be used but peanut oil is a bit lighter)

extra red wine vinegar
salt
pepper

Potatoes:
1. Wash/scrub potatoes. Don't peel them.
2. Slice potatoes into 3/8'-1/2" rounds
3. Heat duck fat in large round saute pan over medium heat. Add enough to coat entire surface of pan. In fact, you'll probably want to err on the side of "more".
4. Cook the potatoes until they are light-to-medium brown on each side. The potatoes will tend to stick so push them around to keep the fat underneath them (this is why you want to err on the side of more fat than less). I tend to try and keep the potatoes a tiny bit on the under-done side so they don't mush up...
5. As the potatoes are done, dab them briefly on paper towels then transfer them to a wire rack so that they can cool.

Dressing
Once the potaoes are done, you can make the dressing.
1. Put the mustard and two vinegars into a bowl and whisk them. Add a pinch of salt and a little pepper to season. Whisk again until well blended.
2. Pour all of the peanut oil into the bowl with the vinegar and whisk like mad until it emusifies. Add a bit more oil if you need to to get it to emulsify.

Garnish
1. Finely chop a medium handful of parsley leaves.
2. Cut chives so that you have about 2 Tbsp (or more) of small rounds.
3. Chop the lardon/bacon and fry crisp. Chop the bacon some more after cooking - you want small bits.

Assemble
1. Place the cooled potatoes into a shallow pan and pour some of the dressing over them.
2. Using your hands, move the potato disks around taking care not to break them, coating them with the dressing.
3. Pour the rest of the dressing over the potatoes and continue to coat them. (You may have to make more dressing depending on the number of potaoes you use but they should not be swimming in dressing....)
4. Toss the parsley, chives, lardon onto the potaotes and mix to distribute.

At this point, taste the mixture. Salt and pepper to taste. Then drizzle a bit more red wine vinegar over them and toss then taste. They should have a plesant tang from the additional wine vinegar. Serve at room temperature.

Posted by william on August 29, 2006 | TrackBack
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