Liadia's Italy German Potato Salad
2015-11-09 14:20:32
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Ingredients
- 2-½ pounds red potatoes
- 1 cup finely chopped scallions
- ¾ cup sweet pickles (about 4 ounces), coarsely chopped
- 2 teaspoons kosher salt
- ¼ cup extra-virgin olive oil
- 4 ounces slab bacon, cut in ½-inch pieces
- 3 tablespoons German-style mustard
- 1/3 cup red wine vinegar
- 1 tablespoon chopped fresh Italian parsley
- Freshly ground black pepper to taste
Instructions
- 1.Put whole, unpeeled potatoes into a pot with 2 to 3 quarts cold water, enough to cover them by a couple of inches. Bring the water to a gentle boil, and cook the potatoes until a knife blade pierces them easily to the center — but don’t let them overcook, split, or get mushy.
- 2.When done, drain the potatoes in a colander, peel them as soon as they’re cool enough to handle, and slice into 1-inch cubes. Immediately toss the warm cubes in a bowl with the chopped scallions and pickles and 1 teaspoon salt.
- 3.Meanwhile, put the olive oil and bacon pieces in the skillet, and set it over medium-high heat. Cook, stirring, until the bacon has rendered its fat and starts to crisp, 4 minutes or so.Whisk in the mustard and vinegar, and heat to a boil. Continue whisking until the dressing is smooth and emulsified, then pour it over the warm potatoes and toss. Sprinkle over it the chopped parsley, grinds of black pepper, and remaining teaspoon salt. Toss well, and serve right away.
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Lidia’s Italy German Potato Salad