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by The Viking Cooking School.
Flavored with bacon, Dijon vinaigrette, fresh herbs and just a little tomato, this potato salad ...
is a tasty twist on a summer classic.
Tags:Potato Salad with Bacon recipe,bacon,Balsamic vinegar,brown sugar,chives,Dijon mustard,olive oil,p. allen smith,parsley,pepper,potato salad,red onion,salt,tomato,viking cooking school,vinaigrette,Yukon potatoes
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Elizabeth Heiskell: It seems as though everyone has their own opinion about potato salad. Some love mayonnaise, some love mustard. This is one way to solve that problem. This potato salad doesn't have either mayonnaise or mustard. It is a vinaigrette base and I think it is a really wonderful way to please everyone in your crowd.
What we are going to do is start by cubing our potatoes. One of the things I would like to show you any time you have a rolling object and a very sharp knife, you can have some problems. So what you want to do is go ahead and make a flat side. That way, you have stopped your object from rolling and you can cut much, much easier.
While you are quartering these, make sure that all of these are uniform size, that will help to promote even cooking. We are going to go ahead and add these to our bowl that already have the olive oil in them. Then we are just going to salt and pepper and this is a very important step. Potatoes really need a good amount of salt and a little bit of pepper.
So now we are just going to dump these on our pan, give it a little shake just to make sure that we have coated all of the potatoes evenly and now these are going to go into our oven that's been preheated at 350 degrees for about 20 minutes just until they become fork tender. You want to make sure that you don't overcook these because once they are tossed with our vinaigrette it could turn into mashed potatoes.
Now we are going to go ahead and start our vinaigrette. This is a really easy dressing. We are going to combine two teaspoons of balsamic vinegar, we also have a little bit of Dijon mustard which is going to help keep these emulsification together. Any time you are making a vinaigrette at home, try to incorporate either a Dijon mustard or a dry mustard and it will really help the end product.
We are also going to add just a little bit of brown sugar and that's going to really make this a little bit sweeter. Once this is combined, if you want to make sure that all of our brown sugar has started to melt and now slowly we are going to add our olive oil and a little bit of our bacon fat. Those that are health conscious, just turn your head for a second because I would hate to offend.
We have added the bacon fat and now we are going to add our olive oil. The slower we add this, the smoother and more velvety our vinaigrette will be. We need that air to be incorporated and we will get every last drop. You see how beautiful that is. Once the vinaigrette is completed, you are almost at the end of this recipe. We are going to go ahead and take our nice, clean bowl and we are going to add our potatoes. They still have a little bit of crispness to them which is absolutely wonderful for this recipe.
We have thinly sliced red onion, we also have some bacon bits, we have four chives and we also have some beautiful chopped tomatoes. We are going to give this just a quick, little toss and now we are going to go ahead and add our vinaigrette and pork slowly just to make sure that everything gets covered. We don't want to lose a bit and now we are just going to toss this. So as you can see there is not a person at the picnic that wouldn't absolutely love this dish.