BABY YUKON POTATO SALAD WITH SHALLOTS, CHIVES, BACON AND LEMON VINAIGRETTE
This salad is best served soon after it’s made. If you must refrigerate it, let it return to room temperature before serving.
6-8 baby Yukon Gold potatoes, scrubbed
salt
4 strips bacon, cut into ¼ inch pieces
¼ cup minced shallot (from 1 large shallot)
2 tablespoons cider vinegar or white-wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
½ teaspoon granulated sugar
¼ cup extra-virgin olive oil
3 tablespoons chopped fresh chives
freshly ground black pepper
Put the potatoes in a saucepan and cover by about 2 inches with cold water.
Add 1 tablespoon salt and bring to a boil over medium-high heat.
Boil gently until the potatoes are tender enough to pierce easily with a knife, about 20 minutes.
Don’t overcook them or they will fall apart.
Meanwhile, put the bacon pieces in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, reserving the drippings. Set aside.
In a medium mixing bowl, combine the shallot, vinegar, lemon juice, lemon zest, sugar, and ½ teaspoon salt.
Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut in half any that are too large.
Drop the potatoes into the bowl with the shallot mixture.
Add the olive oil, 2 tablespoons of the chives, 1 tablespoons bacon drippings, and the chopped bacon. Toss to combine. (It may appear that there’s too much dressing, but it will be absorbed)
Let the salad stand for 20 minutes. Season to taste with black pepper and more salt, if necessary.
Sprinkle with the remaining 1 tablespoon chives. Serve warm or at room temperature.
Photo: Amanda Conradie
