Warm Potato SaladTad Seaborn
I'm a big proponent of making your own vinaigrettes (I like to make them in double batches so I can put together a fresh salad in a pinch). This recipe, though, is a refreshing change to my typical balsamic and Dijon fall-back. Best of all it also works really well on warm side dishes. I used it on some red-skinned potatoes for a warm potato salad, but you could use it to toss with blanched asparagus, broccoli or cauliflower. As for salad, spinach leaves are my preferred choice, perhaps topped with some tender, roasted chicken slices and thinly sliced red onion.
Servings: 2 cups
Ingredients
6 slices of bacon
4 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons of brown sugar
6 tablespoons orange juice
3 tablespoons white wine vinegar
2 tablespoons coarse-grained mustard
3/4-1 cup olive oil
2 cups cooked, chopped potatoes
Method
In a medium pan cook 6 slices of bacon until browning and crisp. Remove the bacon and set aside. Leave 2-3 tablespoons of the bacon fat in the pan and over medium heat add 4 tablespoons minced shallots and 2 tablespoons minced garlic. Cook, stirring frequently till softened (3-5 min). Add 2 tablespoons of brown sugar and allow to dissolve. Remove from heat and pour bacon mixture into a small bowl. Add 6 tablespoons orange juice, 3 tablespoons white wine vinegar and 2 tablespoons coarse-grained mustard. Whisk well, taste and season with salt. Add 3/4-1 cup olive oil a little at a time until you reach the desired thickness, whisking until the dressing combines (or use a food processor/blender). For the potato salad, add enough dressing to coat cooked, still warm potatoes, toss and sprinkle with crumbled bacon strips.
Sue Riedl