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Nutritional Info
  • 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

View full nutritional breakdown of Herbed Potato Salad with Bacon and Scallions calories by ingredient
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Herbed Potato Salad with Bacon and Scallions

Submitted by: CHEFSOPHIE

Introduction

This 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.
Number of Servings: 6

Ingredients

    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

Directions

Preheat the oven to 375 degrees F.

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.






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