Warm Fingerling Salad with Hot Bacon Shallot Dressing
This time-honored German salad features a potato variety that is much in vogue today.
Ingredients
1⁄2 lb. thick-cut bacon, cut into 1-inch pieces
2 lbs. fingerling potatoes
1/3 cup finely chopped shallots
3 Tbsp. cider vinegar
2 Tbsp. apple cider
2 tsp. sugar
1 tsp. cornstarch
3 Tbsp. chopped fresh parsley
Coarsely ground pepper to taste
Directions
Heat oven to 425 degrees. Fry bacon over medium heat until crispy. Drain on paper towels, reserving 3 to 4 tablespoons fat.
To crack fingerlings, smack each one with the flat of a broad knife (if potatoes “smash,” you’re hitting them too hard). Toss with 1 to 2 tablespoons bacon fat. Place in single layer in baking pan; roast until tender, about 40 minutes.
Meanwhile, cook shallots in 2 tablespoons bacon fat until tender. Stir in vinegar, apple cider and sugar; simmer 1 minute. Mix cornstarch with 1 tablespoon water; stir into shallot mixture to thicken it.
Toss hot dressing with roasted potatoes. Cover and let stand 10 to 20 minutes, stirring occasionally. Fold in parsley, reserved bacon and pepper.
Suggestions
“Cracking” the fingerlings before cooking them helps them absorb the dressing.
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