Warm Potato Salad with Bacon and Red Wine Vinaigrette

Here is a welcome relief from bland, mayonnaise-based potato salads. It is hearty, flavorful and it is loaded with bacon. Makes for a nice filling fare as Autumn approaches. We quarter the potatoes and keep the skins on for color and rustic appeal. The sharpness of red wine vinegar, whole grain mustard, and onions are mellowed with a bit of sugar and brightened with a handful of sweet herbs. Use a non-reactive sauté pan or enameled cast iron. 



Time: 1 hour
Yield: 4

Make the Salad

  • Put the potatoes in a saucepan with just enough cold water to cover. Add the salt and bring to a boil.
  • Cook 8-12 minutes, until just fork tender. Drain and halve or quarter the potatoes, depending on their size. Put them in a salad bowl.
  • Meanwhile, try out the bacon on medium-low heat until crispy. Crumble it into large pieces and add it to the potatoes.
  • Sauté the onions in the hot fat until soft. Lift them out and add to the potatoes.
  • Pour the vinegar into the frypan. Stir in the sugar and the mustard. Whisk until slightly reduced and pour over the potatoes. Add the herbs and a generous grating of black pepper. Toss well. Serve warm.
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