Wednesday, August 3, 2011

Potato Salad with Mustard Vinaigrette and Bacon

I just posted an entry on potato salad and here I am with another one. This one lies at the opposite end of the spectrum from the Russian Potato Salad. But, it is summer and I am on vacation as I write this. We are on our annual Lake House trip. This involves going out in a boat, coming back and eating. Going out for a swim, coming back and eating. Going out in a different boat and coming back and eating. I always cook a lot when we are on our lake house vacation. Sometimes I wish I had more people to feed so I needed to cook more than I actually do. When I run out of hungry stomachs, I am forced to stop.

This salad has bright red tomatoes and green parsley contrasting nicely to offer a cheerful visual display. And it stays on the lighter side (no mayo). It also differs from a salad I made today where I substituted the tomatoes for black olives and omitted the parsley but I think I prefer the cheeriness of the bright red tomatoes in this rendition.


Potato Salad with Mustard Vinaigrette and Bacon
Serves 4 - 6

2 lbs baby potatoes (or any non-starchy potato will do)
1 pt cherry tomatoes, halved
3 green onions, finely chopped
1/3 bunch of parsley, minced
4 pieces of bacon
1 T cider vinegar
2 T olive oil
1 1/2 tsp dijon mustard
1 T sour cream (optional)
1/2 tsp salt
1/2 tsp ground black pepper

Bring a large pot of salted water to a boil. Drop the potatoes in and boil until cooked through but still firm, 10 - 14 minutes. This can be done the day before. Store the cooked potatoes covered in the refrigerator.

Fry the bacon in a skillet until it is crispy. Remove the bacon, drain on paper towels and then chop. 

Chop the potatoes into bite sized chunks.

Mix the potatoes, tomatoes, green onions, parsley and chopped bacon in a large bowl. 

Whisk together the olive oil, vinegar, dijon, salt and pepper in a small bowl. If you want a little creaminess, whisk in the sour cream. Add the salt and pepper and whisk until blended. Transfer to the mixing bowl, toss and serve.

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