- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 253.8
- Total Fat: 13.8 g
- Cholesterol: 7.4 mg
- Sodium: 1,846.0 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 3.3 g
- Protein: 6.1 g
Herbed Potato Salad with Bacon and ScallionsSubmitted by: CHEFSOPHIE
IntroductionThis is from the Union Square Cafe in New York City, and is a nice alternative to mayonnaise based potato salads. This is from the Union Square Cafe in New York City, and is a nice alternative to mayonnaise based potato salads.
2 pounds red new potatoes, scrubbed and cut into eights
3 medium garlic cloves peeled and halved
1 fresh rosemary sprig
3 parsley sprigs
2 thyme sprigs
1 tsp of black peppercorns
1 Tbs plus 1 1/4 tsps kosher salt
Pinch of dried red pepper flakes
6oz slab bacon, sliced 1/4 inch thick
6 scallions, beards removed , outer layer peeled, and thinly sliced (1/2 cup)
1/4 cup extra-virgin olive oil
1 1/2 Tbs red wine vinegar
1 Tbs coarsely chopped parsley
1/4 tsp ground black pepper
Place the potatoes in a medium saucepan and cover with 6 cups water. Add garlic, rosemary, parsley sprigs, thyme, peppercorns, 1 Tbs salt and red pepper flakes. Bring to a simmer and cook until potatoes are tender, but not mushy, about 10 minutes. Set the saucepan aside to cool, leaving the potatoes in the cooking liquid.
Lay the bacon on a rack over a baking sheet and roast until crisp, about 20 minutes. Drain and when cool enough to handle crumble.
Reserve 1/4 cup of potato cooking liquid, then drain the potatoes. In a large bowl combine potatoes, bacon and scallions.
Combine the reserved cooking liquid, olive oil, vinegar, parsley, remaining salt, and 1/4 tsp pepper in a glass jar. Cover tightly and vigorously shake. Pour sauce over potatoes and toss.
Serve at room temperature.
Number of Servings: 6
Recipe submitted by SparkPeople user CHEFSOPHIE.