I like potato salad when it isn't the usual; gloopy, overly-mayo'd, unsalted, mushy cubes the size of Legos. I feel like, "I think I want to eat this..." then end up "meh" about the experience. So, I am not a person to "crave" potato salad, because even though I have had one or two tasty ones, the bad ones seem stick in my memory more...which is weird, I know.
I was imagining my perfect potato salad and what I kept coming back to, in the way of flavor, is my favorite potato chip- salt & vinegar. This recipe came together easier than I expected and I don't think I will make potato salad any other way. My husband who hates potato salad, even closed his eyes and sighed a few times- a big win. It could have to do with the bacon, or the fact that the dressing is light, vinegar-tart and mustardy with pops of cracked pepper. Whatever the reason he was converted, I'll take it. This potato salad is super memorable- in the best way.
"This recipe is great for making ahead, if you can do it, the flavor intensity nearly doubles overnight."
Notes: Mayo is Hellmann's. Mustard is Goulden's.
SALT & VINEGAR POTATO SALAD + BACON
Ingredients: 2 lbs. Yukon Gold potatoes- chopped, 1/4 cup apple cider vinegar + more, 1/2 cup water, 1 tbsp. olive oil, 1 tsp. pink salt, 1 tsp. cracked pepper, 6 pieces cooked bacon-crumbled, 1 tbsp. chopped fresh dill, 2 Tbsp. chopped chives. Dressing: 3 tbsp. mayonnaise, 2 tbsp. spicy brown mustard, 2 tsp. minced garlic, 1 tsp. apple cider vinegar, 1 tsp. Worcestershire sauce, 1 tsp. olive oil.
Serves 4
1. Preheat oven to 425*, line a baking sheet with parchment paper.
2. Steam the potatoes (optional step): Bring apple cider vinegar and water to a simmer in a saucepan with a fitted steamer basket and lid. Steam potatoes for 5 minutes. Remove to a clean kitchen towel, gently blot to remove moisture, then tip onto the baking sheet.
3. Whisk olive oil with a splash of apple cider vinegar, dribble over potatoes. Sprinkle over pink salt and pepper, toss. Roast for 20-25 minutes, until just tender. Remove to cool.
4. Whisk the dressing ingredients together in the bottom of a large bowl. Tip in the potatoes, fold to coat. Add dill, chives and bacon. Fold gently to combine. Taste for seasoning, a bit more pepper is usually needed. Serve immediately or refrigerate.
Tip: If you don't have a steamer basket, a metal colander covered with a plate works well.