Okay I’ll level with you. I don’t really like potatoes (er…except potato chips). I know that’s kind of weird. What’s not to like about a potato? They’re starchy goodness right? Eh. They’re just okay to me. They just don’t have much flavor. So I really don’t cook with them much. However, on occasion I’ll get them in my weekly delivery of organic produce. When that happens they usually sit in my cupboard until I run out of all of my other much yummier produce, and I have nothing else to cook for dinner. Well, today that time came, and the potatoes were the only thing this mother Hubbard found when she went to the cupboard. Potatoes it is!
My major beef with potatoes is that they’re just kind of…well…bleh. On the other hand, bleh starchy foods are great vehicles for loads of flavor! Whatever flavor you choose to impart, they soak it up like a sponge. I happened to have some bacon on hand (I say that as if I don’t ALWAYS have bacon on hand), and in my personal (and correct) opinion, bacon makes everything better. If you’re still under the false impression that bacon is terrible for you, then a) I feel really sad for you because you’re missing out on one of life’s great pleasures, and b) you need to read THIS BOOK. Then after you’ve read it, come back and tell me how unhealthy I am because I enjoy some nutrient-rich, pastured bacon mmmkay? K. There’s my bacon high horse…er…pig….
There are a couple of great things about this Scallion Dill Potato Salad. First, it’s delicious. Second, it has bacon. Third, you can serve it warm like I did today, or you can eat it cold. It’s equally delicious either way. And finally, because this potato salad is of the no mayo variety, it’s fantastic for any summer picnic or barbeque. It won’t go rancid on you in the sun. And one more awesome thing, it has bacon in it. Ready for the recipe?
- Cut the potatoes into bite size pieces and place them in a pot. I left the skin on, but you can peel yours if you like.
- Cover the potatoes with cold water and put the lid on the pot. Boil the potatoes until they are fork tender.
- In the mean time, cook the bacon off in a pan over medium heat on the stove top. When the bacon is crisp, remove it form the pan to a plate lined with paper towel. Set the rendered bacon fat aside.
- When the potatoes are fork tender, drain them, and place them back in the hot pot. Set them aside.
- In a large mixing bowl, combine 2-3 tbsp of bacon fat, whole grain mustard and red wine vinegar. Whisk together until well incorporated.
- Add the hot potatoes to the vinaigrette and stir them up. It will look like you have too much vinaigrette at first, but since the potatoes are hot they will absorb all of that yummy vinaigrette.
- Stir in the scallions and dill.
- Top with crisped bacon bits.
- Taste and adjust with sea salt and pepper.
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