HEAT OF THE SUMMER POTATO SALAD RECIPE

From a tiny BEACH kitchen: 

No mayo? No egg?  Are you SURE this is potato salad?  Well, it is not your great aunt’s, or even your grandmother’s potato salad you remember seeing every cookout in the tupperware container.    My Heat of the Summer Potato Salad is quite delightful in it’s own summery way.   Did someone say SUMMER ?  No, I didn’t think so.  South of Boston, Massachusetts, it has been raining for 40 days/nights.   I swore I saw the Ark leading the boats into the fog this morning.      Ok. Ok. Ok, so I just woke up and swore.  Anyhoo…. the point is you won’t have to worry about the mayo & eggs on a hot day.  There are none.

We’re having a Salad Contest over at the GHYC on Sunday.  This will be my entry.  It’s quite a competitive club (wink).  You know-bragging rights among foodies is not to be taking lightly.  Great men have battled over less.  The club front runner? Rita! My money’s on her to be the one to beat.  Any takers? ( Watch for Peaches’ post coming soon under salads.)  No rules to this contest  other than you want to be able to put your “salad” on a plate with a hot dog or hamburger.  Simple.  With Memorial Day coming soon, you can easily double this recipe for a crowd.

Ingredients (serves 8):

  • 2 lbs red potatoes, scrubbed and halved
  • 1/2 pound bacon, crisp, and chopped
  • 1/2 cup shallots (or scallions, if you prefer)
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 cup parsley, finely chopped
  • 1/2 cup red onion
  • 1/2 cup celery
  • salt and freshly ground pepper

Place the potatoes and 2 tablespoons of salt in a large pot of water covering potatoes.  Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.  Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.   Allow the potatoes to steam for 15 to 20 minutes.  Cut into bite sized pieces.

Fry the bacon til crisp, chop into pieces and reserve some bacon fat.  Saute the scallions in a tbsp of the bacon fat, very slowly, till soft.  Pour the scallions over the hot potatoes with the hot oil.  

Add 1/4 cup olive oil, 1/2 cup red wine vinegar and the chopped parsley, onion, celery and crumbled bacon.  

Toss very gently but thoroughly.  Salt and pepper to taste.

  Serve at room temperature.  Cover and refridgerate leftovers.

~SHERYL

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Posted on May 22, 2011, in Photography, Salads, Side Dishes and tagged , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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