Sunday, June 2, 2013
Not Another Potato Salad...
Actually, yes, yes, another potato salad. Why? When I already have two recipes for potato salad, why would I possibly need a third? I don't know. Why do I need more than two pairs of shoes? More than two colors of lipstick? Is it greed? Or is it just good old fashioned variety?
All I know is that this potato salad is delicious and was a huge hit at our Memorial Day gathering. It was the perfect compromise between the traditional mayonnaise laden potato salad my mother and I prefer and the elegant if not somewhat austere green bean and red potato salad dressed in vinegar that satisfies Ryan's stringent no mayonnaise requirement.
This is tangy, but casual, rich, despite its lack of cream. And so, yes, here I am, with another potato salad. With hard-boiled eggs and bacon, it's plenty festive and feels indulgent. The spicy brown mustard dressing, dotted with bits of jalapeño gives it a tangy kick without being fire-y in the least.
POTATO SALAD, TAKE 3
2 lbs red potatoes
6 slices of bacon
2 hard-boiled eggs
1/4 + 1/8 C extra virgin olive oil (you could possibly increase this to a half cup)
3 T apple cider vinegar
1.5 T spicy brown mustard (none of that high-faluting dijon here)
1 scallion minced (white and light green parts only - about a tablespoon)
1/2 a jarred jalapeño, minced
1 t salt (adjust to your liking)
Cook your bacon until crispy and set aside. If your potatoes are large, quarter them. If they're little, you can half them or if they're tiny, leave them whole. Add them to a large pot of boiling water. Cook at a boil for 10-15 minutes. You want them to be able to be cut, but not mushy at all like you'd need for mashed potato. Drain them and set aside until they're cool enough to handle. At that point, you'll need to cut them into bite-sized (1-2") chunks. Place these in a large bowl, big enough to handle the potato salad.
Mix up your dressing. I used a dressing mixer, but a whisk should do nicely. You combine the olive oil, vinegar, mustard, salt and pepper, the jalapeño and the scallion.
Grab your large bowl of potatoes. Pour the dressing over it and gently toss to coat. Get your bacon and cut or crumble it into little pieces and toss it into the salad. Peel and chop your hard-boiled eggs. Add them to the salad as well. Toss it all extremely gently, you don't want the eggs to disintegrate. Taste and adjust the seasonings accordingly.
This is much better when it's had time to sit, because the potatoes need to absorb the dressing a bit.
Also, if you hate jalapeños or just want to make the whole thing more kid friendly, consider substituting chopped up baby gherkins. Because who doesn't like little sweet pickles?