Monday, July 27, 2015

Red Potato Salad


3 pounds red bliss or other bite size potatoes
1 teaspoon mesquite liquid smoke
4 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 jar of roasted red peppers
16 strips bacon, chopped
1/2 cup apple cider vinegar
4 tablespoons sugar
1 tablespoon whole-grain mustard
1 teaspoon of hot Hungarian paprika
1 cup gently chopped fresh parsley
8 scallions, chopped


In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl.

In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. (Or cook bacon in the oven or microwave but keep the fat.) Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture.

Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold.

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