Well, BBQ time is supposedly upon us. We’ve had a couple of nice days in June, but it’s been pretty rainy so far. Nevertheless, we have been out in the rain, BBQing away!
Potato salad is a classic summer food. Although it’s delicious, your typical potato salad can get a bit boring. This recipe is fresh and tastes lighter than the original. The texture is unique and overall the salad has a delicious flavour!
Now, this salad has chopped up pickles, which my husband hates (I know, how can anyone hate pickles?). He picked some of them out of the salad, but he did eat a few of them. You could use a spoonful of dill pickle relish instead of the chopped up potatoes, which would probably be harder to detect. I had no red wine vinegar, which the recipe called for, so I used white wine vinegar instead.
Oh, and by the way, my herb garden is planted, and I was able to use my own fresh parsley for this!!! What a treat!!
Roasted Potato Bacon Salad
Recipe from The Best of Chef at Home by Chef Michael Smit
4-5 slices of bacon
20 or so baby potatoes
salt and freshly ground pepper
a handful of fresh flat leaf parsley leaves
a few pickles, finely diced
1 Tbsp grainy mustard
1 Tbsp mayonnaise
a splash of red wine vinegar
Slice the bacon into thin pieces. Brown in a saute pan until crispy. Reserve the fat.
Meanwhile, preheat the oven to 400°F. Cut the baby potatoes in half. Toss them with the reserved bacon fat and some salt and pepper. Roast them until they are golden brown, about 40 minutes, and then cool to room temperature. Toss the potatoes with the bacon pieces, parsley, pickles, mustard, mayo and vinegar. Serve right away, or refrigerate till later. This is a great dish to make the night before you’re having people over!