Bacon and Shallot Potato Salad
Published May 14, 2015
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pounds small waxy white or yellow potatoes, roughly about the same size
6 ounces thick-cut bacon, diced
½ cup thinly sliced shallot
3 tablespoons whole grain mustard
1 tablespoon red wine vinegar, more to taste
¼ teaspoon kosher salt, more as needed
Black pepper, as needed
Chopped parsley, for garnish
Nutritional analysis per serving (8 servings)
22 grams carbs; 14 milligrams cholesterol; 184 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 3 grams fiber; 292 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 ½-inch chunks as soon as you can handle them. Transfer to a large bowl.
- Step 2
Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
- Step 3
Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
- Step 4
In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.
Private Notes
Comments
Deglaze the pan with vinegar (after taking out the shallots and bacon drippings) and add to the dressing.
You should always sprinkle the warm potatoes with vinegar once you cut them up. Makes a huge difference. You could also put a teaspoon or so of sugar as you caramelize the shallots and then deglaze with red wine or sherry vinegar and even add some hard boiled eggs.
Cooked bacon in the oven with red onions. It was excellent!
Has anyone tried this with green onions instead of shallots?
I added a tblspn of mayo for my in-laws’ palates. It was perfect.
I love this recipe and people always appreciate a non-mayo version of a classic side. One thing I like to do is parboil the potato’s, and then toss them in the bacon drippings, and then smush them down a little and bake them in a convection oven at a high heat for another 20 minutes before adding them to the dressing. It’s essentially just making it with smashed-browns. I find it adds another depth of flavour that lends itself to the dish.