The Garden & Saucier
Warm Parsley Potato Salad
The Strategy:
Elevate the classic potato salad by serving it warm, tossed in a tangy bacon vinaigrette that infuses the tender baby potatoes with rich, savory flavor. Letting the potatoes steam gently after cooking ensures they absorb every drop of the mustard and white balsamic dressing. It is a sophisticated twist on a comfort food favorite that transitions beautifully from casual afternoon picnics to elegant dinner tables.
Ingredients
- 6 tablespoons butter
- 1 ½ pounds baby potatoes, rinsed and dried
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 3 tablespoons chopped fresh parsley
- ¼ pound bacon, cut into ½-inch pieces, about 3 to 4 slices
- ½ medium red onion, peeled and chopped, about ½ cup
- ¼ cup white balsamic vinegar
- 2 teaspoons Dijon-style mustard
- ¼ cup olive oil
- 4 to 5 green onions, thinly sliced, about ½ cup
Instructions
- Melt the butter in a large pot (with lid) over low heat.
- Add the potatoes.
- Season with salt and pepper.
- Cover the pot with the lid and cook the potatoes for 20 minutes.
- Shake the pot every few minutes so that the potatoes brown evenly on all sides.
- Turn off the heat.
- Add the parsley to the potatoes.
- Place the lid on the pot and let stand for 5 minutes to finish steaming the potatoes while you move on to the dressing.
- Cook the bacon in a large skillet over medium-high heat until crisp.
- Remove the bacon with a slotted spoon and transfer to a platter lined with paper towels.
- Reduce the heat to medium.
- Add the red onion to the rendered bacon fat left in the skillet and cook until soft, about 3 to 4 minutes.
- Remove the skillet from the heat. Carefully stir in the vinegar and mustard and cook for 2 more minutes.
- Stir in ¼ cup oil.
- Pour the warm dressing into the pot with the potatoes and toss gently to coat.
- Fold in the bacon and green onions.
- Serve the salad warm or at room temperature.
Farmers Market Tip
So…what makes a potato a “baby” or “new” potato? These terms are used to describe a potato that is plucked from the soil before it has matured. Baby potatoes tend to be sweeter, less dense. The skin is not as thick as a mature potato. Therefore, you need not cook the potato as long as you would a fully grown one, which is why this particular cooking method works so well in this recipe. Basically just a few minutes of steaming, cooks the potato to the soft-tender stage. Adding butter to the mix? Well, that’s just an extra bit of YUM!
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The Heart of the Table
The inviting scent of crisp bacon and warm balsamic vinegar immediately fills the room with anticipation, drawing everyone together. This salad brings a rustic charm to the table, fitting perfectly alongside grilled main dishes while offering a comforting, savory depth. It makes guests feel cared for, offering a nostalgic taste of home with a refined, gourmet flair.
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a mouth-blown glass dressing cruet with a hand-ground glass stopper
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a solid copper balloon whisk to perfectly aerate ingredients
Neighborly Grace
- THE PRESENTATION: Serve the salad warm in a shallow stoneware bowl, garnished with a generous scattering of crisp bacon crumbles and thinly sliced green onions for texture.
- THE POUR: A bright, mineral-forward Sauvignon Blanc or a dry, sparkling Pinot Grigio to balance the rich bacon and tangy vinaigrette.
- THE VIBE: Evening Dining Room: The soft, indirect light of candles casts a gentle glow, setting a sophisticated yet relaxed tone for the dinner.
