We’re deep down in Indiana this weekend, and, after the puppy was well and truly greeted and fussed over a bit, we sat down to a tasty dinner for a hot summer’s evening: ribs barbecued in the crock pot, really nice and vinegar-y cole slaw, and this little gem of a potato salad.
Rich’s mom came across the recipe while looking through Real Simple magazine and chose us to be her Guinea Pigs.
This is a nice twist on a summer classic; served at room temperature with an olive oil/Dijon mustard dressing, and all that lovely bacon and parsley…
•1-1/2 lb new potatoes
•Kosher salt and black pepper
•4 slices bacon
•3 tbsp extra-virgin olive oil
•2 tbsp red wine vinegar
•2 tsp Dijon mustard
•1 cup fresh parsley, chopped
Pour cold water to cover the potatoes in a pot, add 1 tsp salt, bring to a boil, and simmer for for 15 to 18 minutes, or until they’re tender.
Drain and run under cold water to cool off. Cut into quarters.
Cook the bacon using your preferred method (might I suggest maple roasted?), set aside on paper towels to drain, then crumble when cooled.
Whisk the oil, vinegar, mustard, 3/4 tsp salt and 1/4 tsp pepper together, then toss with the potatoes, bacon and parsley just before serving.
For a make-ahead; toss the dressing with the potatoes and parsley up to one day ahead and add the bacon just before serving (this’ll help keep the bacon crisp).
I am a HUGE fan of mayonnaise, and anything it could possibly be added to, but this is ONE. FINE. POTATO. SALAD.