Baby Heirloom Potato Salad

Makes 8 servings


To cook the potatoes:  

2 pounds small heirloom potatoes (a mix of colors is nice)

1/4 cup salt 


Directions:  Put the potatoes and salt into a large pot.  Cover with water by 2 inches.  Bring to a boil and cook until just tender (about 15 to 20 minutes for small potatoes).  Drain well, then cover to keep warm.  Meanwhile, make the dressing


For the dressing:  

4 ounces Applewood smoked bacon, finely chopped

1/2 a medium onion, thinly sliced

1/4 cup small diced red bell pepper

1 tablespoon all purpose flour

3/4 cup chicken stock (or use purchased broth)

1/3 cup white wine vinegar

1 1/2 tablespoons coarse grain mustard

1 1/2 teaspoons kosher salt

1 teaspoon sugar


Directions:  Put the bacon into a small skillet over medium heat.  Cook while stirring often until the bacon is crispy.  Add the onion and bell pepper then cook for a few more minutes until the onion is softened.  Add the flour and stir well.  Whisk in the stock, vinegar, mustard, salt and sugar then bring to a boil.  Remove from the heat and set aside until needed.


To finish the dish:

Potatoes from above

Dressing from above

1/4 cup chopped flat leaf parsley


Directions:  Cut the potatoes into 1/4 inch thick slices and put into a mixing bowl.  Toss with the dressing and half of the parsley.  Transfer to a nice serving bowl and top with the remaining parsley.  Serve immediately (or at least while it’s still warm).


KSMQ Channels

Channel 15 Dish Network, Direct TV, Jaguar or Antenna.
Channel 779 Charter.
Channel 8 Mankato Charter.
And Other local Cable Systems.

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