Pear Champagne Potato Salad by New Canaan Olive Oil
This recipe came up recently as I was talking with someone in the store about potato salad. I knew I had made it before, but I can't believe I had never posted in on this blog! So, here it is. This recipe is designed to make a very large portion, which is great for taking to summer parties and bbq's, but is easy to scale back for a more normal family size dinner too.
- 3 lbs small red potatoes, cut into quarters or even slices
- 1 yellow onion, diced
- 1/2 lb bacon, diced
- 3/4 cup Pear Champagne Vinegar
- 1/4 cup Tuscan Herb Olive Oil
- 1 tbsp dijon mustard
- salt & pepper, finely ground, to taste
- 1/4 cup chopped fresh parsley
Place the potatoes in a large pot, cover with cold water, add salt to the water generously and bring to a boil. Prepare an ice bath for the potatoes, so that they can be immediately drained and chilled, to prevent over cooking. Cook the potatoes for about 10 minutes, until they are tender but not mushy. Immediately drain them from the hot water and place in the ice bath.
Sauté the bacon until crisp and place on a paper towel to drain excess fat. Add the onion to the bacon fat in the pan and cook until soft, about 3 minutes. Add them with the bacon while you prepare the dressing.
Whisk together the oil, vinegar, mustard , salt and pepper. Once the bacon and onion are slightly cool, add everything to a large bowl and toss gently to coat everything with the dressing. Sprinkle the fresh parsley on top before serving and season again with salt and pepper to taste.