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
- Put a large pan of water on to boil, add salt, then drop in the spuds and cook for 10-14 minutes, until tender.
- 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.
- 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.
- 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?
