Sunday, June 24, 2012

Mustardy Potato Salad

Perfect potatoes
While I have tried several potato salads I have not liked, generally I am a huge fan of potato salad. I prefer vinegar and mustard-based potato salads not the creamy ones. I make two different potato salads- one I use for the base of a nicose salad and a mustard and vinegar based potato salad. Does that mean that my potato salad always tastes the same? Oh my goodness no! I vary the mustards and vinegars I use. I have a great love of vinegars and mustards and it is almost like I collect them. I love Cajun mustard, coarse German mustard, and coarse mustard with horseradish in this potato salad. Often I use rice wine vinegar (I love rice wine vinegar).  I have also been know to use a white wine vinegar or an infused vinegar. The possibilities are endless.
The potatoes are key. There are so many choices of potatoes. I like to use Yukon or new potatoes. Thankfully I get new potatoes from our CSA. I used a mix of Yukon and new potatoes and it was awesome. I peeled the Yukon potatoes and left the skins on the red potatoes.
For the bacon I use slab bacon. I am very picky about my bacon and I try to get local bacon. If I have to get bacon at the grocery store or a butcher, I get a good quality slab bacon. You can also substitute ham for the bacon.
As a final touch,  you can also throw some diced herbs on top when serving or mix in some boiled egg.

Mustard Potato Salad

About 2.5 lbs (1.13 kg) of Potatoes, Diced
4 oz (115 g) of Bacon, Thinly Sliced
1/2 Cup (120 g) of Onion, Diced
1/4 Cup (60 ml) of Mustard
1/4 Cup (60 ml) of Vinegar
2 Boiled Eggs, Diced (Optional)
Handful of Chopped Herbs (Optional)

Boil the potatoes in water until fork tender (about 15 minutes). Drain the potatoes. While the potatoes  are boiling, fry the bacon until slightly crispy (about 5 minutes) and add the onions.
Frying bacon
Sauté until the onions are starting to brown. Take the skillet off of the heat and add the mustard and vinegar.
Mustard bacon mixture
Toss the bacon mixture with the potatoes. Add boiled egg or diced herbs. Serve warm or cold.
The finished potato salad
The bottom line: Will I make this again? Of course I will. It is amazing that only a few ingredients can create something so good. I hope to make this salad with my own home grown potatoes (maybe even the potatoes growing in the compost pile).

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