Pan frying adds a distinctive twist to this classic potato salad. And a sprinkling of crumbled bacon adds a savory crunch. This hearty salad is the perfect partner for barbecued ribs or grilled meats.
Recipe courtesy of Williams-Sonoma
- 2 pounds baby red potatoes
- 1 cup water
- 6 thick bacon slices
- 1 tablespoon brown mustard
- 1 tablespoon red wine vinegar
- Salt and freshly ground pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1/3 cup chopped fresh flat-leaf parsley
- 1/3 cup sliced green onions, white and light
- green portions
- 1 In a pressure cooker, combine the potatoes and water. Cover, set the pressure to "high" and cook according to the manufacturer's instructions until the potatoes are just underdone, about 3 minutes. Release the pressure according to the manufacturer's instructions. Drain the potatoes, cover and refrigerate until thoroughly chilled, at least 1 hour. Cut the potatoes into 1/4-inch slices. Set aside.
- 3 In a large fry pan over medium-high heat, cook the bacon until crispy, 7 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; reserve the bacon fat in the pan. Let the bacon cool, then crumble. Set aside.
- 5 Transfer 1 tablespoon of the bacon fat to a small bowl and set aside. Reserve 3 tablespoons of the fat in the pan; discard the remaining fat. Set the pan over medium-high heat and arrange the potato slices in the pan in a single layer. Cook, turning once, until brown and crispy, about 2 minutes per side. Using tongs, transfer the potatoes to a large bowl.
- 7 Whisk the mustard, vinegar, salt and pepper into the bowl with the 1 tablespoon bacon fat. Slowly drizzle in the olive oil, whisking constantly. Pour the dressing over the potatoes. Add the bacon, parsley, green onions, salt and pepper and stir gently to combine. Serve immediately.