Red Potato Salad
In France, potato salad is prepared with a shallot vinaigrette and the freshest, smallest red potatoes available. A bit of crumbled bacon sprinkled over the top is a delicious counterpoint that brings out the sweetness of the potatoes.
- 4 pounds small red potatoes, not peeled, cut into quarters or eighths if large
- 3 1/2 teaspoons salt
- 4 slices bacon
- 3 large shallots, chopped (3/4 cup)
- 1/3 cup cider vinegar
- 1/4 cup olive oil
- 2 teaspoons sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarsely ground black pepper
- 2 green onions, chopped
Instructions:
- In 5-quart saucepot, combine potatoes, enough water to cover, and 2 teaspoons salt; heat to boiling over high heat. Reduce heat; cover and simmer until tender, 10 to 12 minutes.
- Meanwhile, in 10-inch skillet, cook bacon over medium-low heat until browned. With slotted spoon, transfer to paper towels to drain; crumble.
- Discard all but 1 teaspoon bacon drippings from skillet. Reduce heat to low. Add shallots and cook, stirring, until tender, about 5 minutes. Remove from heat.
- Prepare dressing: In large bowl, with wire whisk, mix shallots, vinegar, oil, sugar, mustard, remaining 11â„2 teaspoons salt, and pepper until blended.
- Drain potatoes. Add hot potatoes to dressing in bowl. With rubber spatula, stir gently until potatoes absorb dressing. Let potatoes cool 30 minutes at room temperature, stirring occasionally. Stir in green onions.
- If not serving right away, cover and refrigerate up to 4 hours. If chilled, let stand 30 minutes at room temperature before serving. To serve, sprinkle with crumbled bacon.
- Makes 12 accompaniment servings.
- Prep: 25 minutes plus cooling
- Cook: 30 minutes