herbed (no mayo!) potato salad

We’re having this tonight with hamburgers.  It was super easy to make! I halved the recipe because generally, suitNtie is not a big potato eater and I didn’t want to waste. I put my bacon in the oven first thing this morning and didn’t get to the actual cooking until mid-afternoon. Super easy!

Recipe taken from here, but comes from the Union Square Cafe cookbook.

2 pounds red new potatoes, scrubbed and cut into eights (my potatoes were big, so they were cut into 16s)
3 medium garlic cloves peeled and halved
1 fresh rosemary sprig
3 parsley sprigs
2 thyme sprigs
1 tsp of black peppercorns
1 Tbs plus 1 1/4 tsps kosher salt
Pinch of dried red pepper flakes
6oz slab bacon, sliced 1/4 inch thick (I used a package of thick cut bacon- I can never find slab bacon around here)
6 scallions, beards removed , outer layer peeled, and thinly sliced (1/2 cup)
1/4 cup extra-virgin olive oil
1 1/2 Tbs red wine vinegar
1 Tbs coarsely chopped parsley
1/4 tsp ground black pepper

Preheat the oven to 375 degrees F.

Place the potatoes in a medium saucepan and cover with 6 cups water. Add garlic, rosemary, parsley sprigs, thyme, peppercorns, 1 Tbs salt and red pepper flakes. Bring to a simmer and cook until potatoes are tender, but not mushy, about 10 minutes. Set the saucepan aside to cool, leaving the potatoes in the cooking liquid.

Lay the bacon on a rack over a baking sheet and roast until crisp, about 20 minutes. Drain and when cool enough to handle crumble. I actually used my Pampered Chef chopper on this and it was perfectly minced up. I love that thing.

Reserve 1/4 cup of potato cooking liquid, then drain the potatoes. In a large bowl combine potatoes, bacon and scallions.  I pulled out my sprigs of rosemary and thyme and also the peppercorns, but you could probably leave the peppercorns in if you wanted to.

Combine the reserved cooking liquid, olive oil, vinegar, parsley, remaining salt, and 1/4 tsp pepper in a glass jar. Cover tightly and vigorously shake or whisk until emulsified. Pour sauce over potatoes and toss.

Serve at room temperature.

Number of Servings: 6

 

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