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Among the little pearls of culinary wisdom I’ve gathered over the years (pasta should be salted water, salad should be crispy), the advice I think about the most …
… especially this time of year, I heard Bobby Flay watching a cooking session of his in the 90s. This is it: when making a potato salad, throw the potatoes in the dressing while the potatoes are still warm and therefore perfectly absorbed. It makes a difference in terms of overall flavor and depth especially when you’re making a pickled potato salad (my favorite) and not based on mayonnaise. This Salad made with Ground Bacon and Aneta is the perfect way to see yourself.
Also good to remember? For a nicer presentation, clean the inside edge of the bowl and set aside some mixture to decorate after the toss. That goes for all salads. Don’t you hate how all things sink into the bottom of the salad bowl after they sink?
I make this salad by repeating it all summer. Delicious and spicy, lively and bright, it is a favorite part of any cuisine. If you leave the bacon aside, add 3 tablespoons of olive oil to cook. (This recipe first appeared in my book How to Celebrate Everything.) Serves 6-8
3 pounds of small, unpeeled solid potatoes (red, white, Yukon Gold), quarters
5 slices bacon (optional)
⅓ cup white wine vinegar
1 tablespoon whole grain mustard
1 tablespoon sugar
fresh kosher salt and fresh pepper
⅓ cup with good quality olive oil
2 tablespoons chopped fresh dill
Set of scales 1, only light white and green parts, chopped (about ¼ cup)
Add the potatoes to a large pot, cover with water and generously salt the water. Bring to a boil and simmer gently until a knife is easily slipped from the potatoes, about 15 minutes.
While the potatoes are boiling, fry the bacon in a pan until cooked through. Drain on paper towels, storing 2 tablespoons of bacon fat. Crush the bacon. Add the fat to a large bowl and allow to cool slightly. Add vinegar, mustard, sugar, salt and pepper and olive oil.
When the potatoes are done cooking, drain and then immediately pour into the dressing to allow for the absorption of the dressing in the large bowl. Reserve a handful of chopped bacon, dill and scallops, and toss the rest to combine with the potatoes. Garnish with canned candy and another squirt of olive oil if you feel like it.
PS Nine rules for better salads and ten quick dinners perfect for this time of year.
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