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Fried Potato Salad

We put a new twist on the classic potato salad. The potatoes are cooked in a pressure cooker until almost tender, then fried in bacon fat until brown and crispy. A sprinkling of crumbled bacon adds a savory crunch. This hearty salad is the perfect partner for barbecued ribs or grilled meats.

Ingredients:

  • 2 lb. baby red potatoes
  • 1 cup water
  • 6 thick bacon slices
  • 1 Tbs. brown mustard
  • 1 Tbs. red wine vinegar
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. extra-virgin olive oil
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/3 cup sliced green onions, white and light
      green portions

Directions:

In a pressure cooker, combine the potatoes and water. Cover, set the pressure to "high" and cook according to the manufacturer's instructions until the potatoes are just underdone, about 3 minutes. Release the pressure according to the manufacturer's instructions. Drain the potatoes, cover and refrigerate until thoroughly chilled, at least 1 hour. Cut the potatoes into 1/4-inch slices. Set aside.

In a large fry pan over medium-high heat, cook the bacon until crispy, 7 to 10 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; reserve the bacon fat in the pan. Let the bacon cool, then crumble. Set aside.

Transfer 1 Tbs. of the bacon fat to a small bowl and set aside. Reserve 3 Tbs. of the fat in the pan; discard the remaining fat. Set the pan over medium-high heat and arrange the potato slices in the pan in a single layer. Cook, turning once, until brown and crispy, about 2 minutes per side. Using tongs, transfer the potatoes to a large bowl.

Whisk the mustard, vinegar, salt and pepper into the bowl with the 1 Tbs. bacon fat. Slowly drizzle in the olive oil, whisking constantly. Pour the dressing over the potatoes. Add the bacon, parsley, green onions, salt and pepper and stir gently to combine. Serve immediately. Serves 6.

Williams-Sonoma Kitchen