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Ingredients
½ cup chopped red onion
¼ cup cider vinegar
2 ½ pounds Yukon Gold potatoes
Coarse sea salt or kosher salt, to taste
½ pound bacon, cut into ½-inch pieces
1 clove garlic, minced
1 tablespoon whole-grain mustard
¼ cup chopped fresh lovage
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
½ cup extra virgin olive oil
Freshly ground black pepper, to taste
Nutritional analysis per serving (8 servings)
27 grams carbs; 19 milligrams cholesterol; 356 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 4 grams fiber; 477 milligrams sodium; 7 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
In a large bowl, combine onion and vinegar, and set aside. Cook potatoes in a large pot of salted water until tender, about 15 to 20 minutes. Drain. When just cool enough to handle, cut into 1-inch chunks and cover to keep warm.
- Step 2
Fry bacon in a skillet over medium-low heat until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, and pour off all but 2 tablespoons of drippings from pan. Add garlic to pan and turn off heat.
- Step 3
Add mustard to onion and vinegar mixture and whisk well. Add potatoes, bacon, lovage, parsley and chives and toss well, then drizzle in the bacon drippings and olive oil, and gently mix to combine. Taste and season with salt and plenty of pepper before serving.
Private Notes
Comments
I followed the recipe. Perhaps the only deviation was that I used one-half lovage stalks and one-half leaves for the 1/4 C fresh lovage -- the stalks can be tougher than celery and it looked to me as if they're generally cooked when in recipes so I wondered and decided to hedge my bets. Anyway: it was perfect. The cider vinegar adds punch, the lovage has a wonderful and mysterious bite. A big hit in this house.
It is easy to grow lovage. It's a perennial. I don't know why it isn't better known. It has much more flavor than celery. Almost all of the plant can be used, including the leaves, seeds and the hollow stalks. In fact, the stalks on larger plants can be used as straws for bloody marys. Great cooked and uncooked. The combination of potatoes and lovage is perfect.
Celery is the best substitute in my opinion! I can only find lovage at the farmers market.
It would be so great to have a range of salt needed. Critical ingredient. For so much work, I found this bland without much more added salt and pepper than I expected.
It is easy to grow lovage. It's a perennial. I don't know why it isn't better known. It has much more flavor than celery. Almost all of the plant can be used, including the leaves, seeds and the hollow stalks. In fact, the stalks on larger plants can be used as straws for bloody marys. Great cooked and uncooked. The combination of potatoes and lovage is perfect.
Lovage? I had to look it up. Best advice I could find, because lovage is very difficult to impossible to find where I live, is grow it yourself. I know there are substitutes - maybe cover the best one(s) in the recipe.
Celery is the best substitute in my opinion! I can only find lovage at the farmers market.
You can get the plants from herb nurseries. I usually go with Richters in Ontario Canada and Goodwin Creek in Oregon.