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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).

 

  

emmy2

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