"True wine enthusiasts don’t collect wines.
They collect memories of wines shared with friends and family."

-Dario Zucconi

Tuesday, September 4, 2012

Baby Red Potato Salad with Crispy Bacon and Honey Lemon Vinaigrette

NOTE: These measurements are just estimates, and not exact. I created this side dish yesterday as I was thinking about a yummy side dish to have for Labor Day.  It turned out really delicious.  Even the kids ate some.  If you are vegetarian, or don't like bacon (can't imagine that!), you can always exclude it.  Also, if you like your potato salad a little more moist, feel free to double the ingredients for the vinaigrette. You can always save the rest for a salad later on.  Just make sure to store it in an air tight container in the refrigerator.  I use old (clean) jelly/jam jars to save extra dressings in the fridge. So, I hope you enjoy!

1 pound of small red potatoes (rinsed and cleaned – remove any dark spots)
2 large eggs (hard boiled and diced)
¼ cup of finely diced red onions (or yellow, if you don't have red)
1 Tablespoon of finely diced green onions
1 Celery Stalk (finely diced)
1 Tablespoon of fresh cilantro (finely chopped)
1 Tablespoon of fresh basil (finely chopped)
4 slices of crispy bacon (finely chopped) [I usually cook my bacon in the oven by (1) putting some aluminum foil on a baking sheet, (2) then placing a baking rack on the baking sheet, (3) arranging the bacon on the rack, and (4) then baking the bacon in a 375-degree oven for about 20-30 minutes (or until crispy to your satisfaction.  This gives you crispier and less greasy bacon.]
½ teaspoon of Dijon mustard
1 teaspoon of honey (if you like your dressing a little sweeter, use more)
1 Tablespoon of fresh squeezed lemon juice (or bottled if you don’t have a fresh lemon)
¼ teaspoon of Italian Seasonings
1 Tablespoon of extra virgin olive oil
Salt and pepper (to taste)

Boil the potatoes with skin on until soft (but not mushy).  Remove from heat, drain, and set aside to cool completely.  Once cooled, cut in ½ or ¼ (depending on how large the potatoes are) and place in a large bowl.  Add the eggs.  Then, add the red onions, green onions, celery, cilantro, and basil to the bowl.  Season with salt and pepper to taste and stir to mix (don’t add too much salt up front, taste a potato to make sure it’s not too salty as the dressing and bacon will add a little more salt).  Then, add the chopped bacon.  

In a small bowl, add the Dijon mustard, the honey, lemon juice, Italian Seasonings, and a pinch of salt and fresh ground black pepper.  Whisk as you add the olive oil until you have a nice emulsified (slightly thicker) vinaigrette.  Taste to make sure that you don’t need more salt and pepper, or more honey/lemon (the vinaigrette should be mildly sweet and acidic at the same time).  Once you are satisfied with the vinaigrette, add to the potatoes.  Mix well.  Cover with Saran wrap and refrigerate (up to 8 hours) or until you are ready to serve it.  Store any remaining potatoes in an air tight container with lid.  Enjoy!

Until next time . . . Cheers!


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