Warm Potato Salad with Bacon |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Tossing the potatoes first with salt and vinegar and then with bacon fat while they're still warm allows the flavors to really penetrate. Chopped chives add a delicate oniony scent. Ingredients:
3 pound medium boiling potatoes, scrubbed |
3 tablespoons white-wine vinegar |
1/4 pound bacon (5 slices) |
2 tablespoons olive oil |
1/4 cup chopped fresh chives |
Directions:
1. Cover potatoes generously with cold salted water (1 tablespoon salt for 3 quarts water) in a pot and simmer until potatoes are tender, about 30 minutes. Drain potatoes.
2. When potatoes are cool enough to handle but still warm, peel and cut into 1-inch pieces, then toss with vinegar and 1/2 teaspoon salt in a large bowl.
3. Cook bacon in oil in a large heavy skillet over medium-low heat, turning occasionally, until crisp. Drain bacon on paper towels, reserving fat in skillet.
4. Add 1/4 cup of hot bacon fat to potatoes and toss. Coarsely crumble bacon on top, then add chives and salt and pepper to taste and toss.
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