one potato, two potato, three potato, score!

May 17, 2010


Isn’t this time of year just ridiculously good? It is in Minnesota. Everything looks lush outside and you can bike around everywhere, get that late-Spring colour (read: sunburn) in your cheeks.

But best of all, topping all of those things, is the abundance of fresh food popping up everywhere. Spring is seriously where. it’s. at.

Along with all the yummy stuff that’s out there inevitably comes the desire to rustle up equally yum meals. Does anyone else have a thing for new potatoes or is it just me? They’re so little and cute and so good in summery salads. I just love them. Bacon is a bit of an obvious flavour pairing when it comes to tats, but you can’t go wrong with it, can you?


If you don’t have bacon on hand, fear not. I feel like this would be really tasty as a side dish sans-bacon, since the flavour of the vinaigrette and the fresh herbs give it some real oomph. If you’ve got the bacon, this makes a blinding main course for four people.

New Potato Salad
by Hugh Fearnley-Whittingstall

Ingredients

  • 2.2 pounds new potatoes
  • Salt and freshly ground black pepper
  • 1 tsp walnut oil
  • 12 rashers streaky bacon, cut into 1.5in pieces
  • 2 large onions, halved and very finely sliced
  • 2 tbsp finely chopped chives
  • 2 big handfuls young flat-leaf parsley

For the vinaigrette

  • 1 tbsp cider vinegar
  • 1.5 tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 3 tbsp olive oil

Directions

  1. Put a large pan of water on to boil, add salt, then drop in the spuds and cook for 10-14 minutes, until tender.
  2. While the potatoes are cooking, make the vinaigrette. In a small bowl whisk together the vinegar, mustard and a little salt and pepper, then whisk in the oil until you have a nice, thick emulsion.
  3. Heat the groundnut oil in a large frying pan over a medium-high heat and sauté the bacon until it just starts to crisp. Add the onions, season and lower the heat, then cook until soft and translucent.
  4. Drain the potatoes. When cool enough to handle, cut them in half and add to the bacon pan. Stir in the chives and adjust the seasoning. Remove from the heat, stir in the vinaigrette and toss with the parsley leaves. Serve immediately.


What are your favourite spring salads?

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{ 5 comments… read them below or add one }

loveofbreakfast May 17, 2010 at 5:38 pm

this is by far my favorite time of year in mn! everyone seems to have that happy "we're finally seeing the sun again" glow!

the salad looks fab. really bacon and anything is fab. i have a nice chickpea, tomato, cucumber, and feta salad that i enjoy this time of year.

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Thinspired May 17, 2010 at 5:51 pm

I LOVE new potatoes! I had never tried them before I visited the UK, and I fell in love with them at first bite. I am not even a "potato person" normally, I prefer rice as my carb, but new potatoes are so sweet that you don't need anything on 'em! Love that!

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Janetha May 17, 2010 at 9:49 pm

ahaha i love your title. it's the little things that make me happy. and this potato salad looks rockin'! i love this time of year, it is usually warmer~ i wish it would stop being so cold around these parts. thanks for the recipe! i should hit you up for some delicious ideas for my rehearsal dinner.. i need a potato salad, a pasta salad, a green salad and a bean salad! eep!

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Holly May 18, 2010 at 12:02 pm

what is rashers streaky bacon? i need to know because that is just too dang fun of a title for bacon not to know.

and this dish looks fab – gets me all excited for summer picnics!

love you!!!!

Reply

Angharad May 19, 2010 at 7:54 pm

Holly – a "rasher" is just a name for a single slice of bacon. Streaky bacon is what we Brits call American bacon – the kind with fat/meat running in "streaks" along the rasher. "Normal" bacon for us is more like Canadian bacon.

Now everyone knows!

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