baby new potato salad with artisan bacon
You cannot get more local than your backyard. There is nothing better than the vegetables that you dig out of your own dirt. The farmer’s market finds are close, but till fall shy of the flavor of something that you’ve grown. It is amazing that there is anything growing in my backyard this year. The chaotic weather is one reason, the other is that we have been on the go since the start of “summer vacation.” It has been a wild and crazy ride thus far and we are only half way through it.
We are installing a kids cook dinner night, at the request of the kiddos. This is to be the first installment. The menu was created by Andreas, a 10 year old boy who loves good food. This is his meal. He helped with the meal preparations, the plating and the photographs.
just so worth it
Think outside the mayonnaise jar for this vinaigrette based version. You won’t be disappointed. If you can get your hands on some local artisan smoked pork belly (bacon) go for it!
This recipe is one of those where you should feel free to adjust seasonings as you wish. For instance, in this house, it is nearly impossible to have too much mustard or vinegar. What a bunch of sour pusses. Maybe you are trying to keep the vampires at bay, then more garlic for sure! Herbs would also be a welcome addition.
It is my personal preference to use larger potatoes and cut them, the flavors invade the potato better that way, otherwise making ahead does make a difference as we noticed with the leftovers. The tiny ones are much cuter though 
potato salad, mâche salad, artisan frankfurters and a glass of goat milk, dinner!
his father and I swapped out the goat milk for a beer, naturally.
baby new potato salad recipe
serves 4-6 as a side
- about a pound of tiny potatoes, scrubbed clean, not peeled
- 2 slices of thick bacon, sliced into lardons (seek out some lovely, locally raised & smoked)
- 1 Tablespoon bacon drippings or olive oil
- 1 clove garlic
- 1 scallion, sliced thinly
- splash of cider vinegar
- 1-2 tsp whole grain mustard or your favorite
- 2 dill pickles, chopped
- sea salt and freshly cracked pepper to taste
Clean the potatoes and boil, skins on, until just tender. Keep the boil soft so that the potatoes do not fall apart.
Meanwhile, add the bacon to a cold pan and heat slowly, over moderate heat, allowing the fat to render into the pan. This will result in a nice crisp, not greasy bacon. Remove the bacon from the pan to drain once cooked to your liking.
If using the bacon drippings for the oil, recommended, remove oil in excess of about a tablespoon, if there is not enough add a little olive oil. Over medium low heat add the garlic and white part of the scallion, saute until fragrant. Remove from heat and stir in the mustard and vinegar.
When the potatoes are finished, drain then toss in the vinaigrette while still warm. Add the pickles, green scallion tops and bacon, combine carefully. Taste and adjust seasoning as needed. Allow to cool.
Serve straight away or for more flavor allow to rest overnight in the refrigerator.
{ 4 comments… read them below or add one }
I LOVE this. From the artisan frankfurters, to the homemade potato salad, to the GOAT’S milk. Great menu and so cool that Andreas is such a young gourmand! Looking forward to see you all in Los Angeles!
MMMMMMMM,…Home grown potatoes!! there is nothing better then veggies from your own garden!
Goat’s milk too,…yeah! That Andreas is such a good & keen young cook! Good for him & you too!
A lovely & healthy dinner!! I can nearly taste the potato & bacon salad through my MAC!!
Many greetings from Brussels!!
That looks so good. We have a garden at our farm, our boys love to go and pick all the veggies. We grew the best yellow potatoes this year. They tasted like butter!!
My boys would love a night to cook, they are a little to young to do it on their own though. Luke our oldest wants to be a chef when he is older so he is more than ready to help mommy in the kitchen.
I hope my husband behaved himslf when he was over for dinner! It was so nice of you guys to have him out. He talks all about your cooking when he comes home. He loves his visits with you all!!!
Jennifer, sorry for the long lost reply. I hope your husband had fun that night, it was quite an interesting evening. Some lively guests
it is always a treat when he can visit us!
I told him to make the fried chicken from the Momofuku cookbook for you. I hope he did!