Serves 6 to 8
One of the best potato salads I've tasted was made by my friend Mary Duryee and serves as inspiration here. The cherry tomatoes were perfectly ripe, cucumbers offered a refreshing touch, the dressing was both tart and rich. When I asked how she made it, she said, "I have no idea, I just made it."
2-1/2 pounds small new potatoes, scrubbed
8 slices bacon
1 yellow onion, minced
1 cucumber, preferably Armenian, cut into half moons
4 scallions, trimmed, and cut into thin rounds
Black pepper in a mill
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons minced fresh flat-leaf parsley
3 cups cherry tomatoes, halved
Cut the potatoes into thin slices, put them in a large saucepan, cover with water plus 2 inches, and add a tablespoon of kosher salt. Bring to a boll over high heat, reduce the heat to medium low, and simmer until the potatoes are tender, 12 to 18 minutes. Drain thoroughly and put the potatoes into a wide bowl.
Meanwhile, cook the bacon until it is crisp and transfer it onto a brown paper bag to drain. Pour the bacon fat over the hot cooked potatoes and toss gently. Add the onion, cucumber, and scallions, season with black pepper, and let rest for about 15 minutes, until the potatoes are nearly at room temperature. Crumble the bacon.
In a small bowl, combine the olive oil, red wine vinegar, and parsley. Taste, season with salt and pepper, and balance with more oil, if necessary. Pour the dressing over the salad. Quickly fold in the tomatoes and half of the bacon, taste, and correct the seasoning. Scatter the remaining bacon over the top of the salad and serve within 30 minutes.
The BLT Cookbook
Our Favorite Sandwich
by Michele A. Jordan
Pages: 160; $14.95; $22.95 (CAN)
Recipe reprinted by permission.
This page created September 2003
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