I love a good creamy potato salad loaded with bits of egg and pickle. But it doesn’t always match the menu. It’s kind of a sledge hammer side. Strong. Assertive. In your face. Warm potato salad with bacon and coarse mustard is a more refined take on potato salad. Chill. Confident. A bit understated. But totally awesome.
It works with anything but I like when the grilling doesn’t involve drowning everything with BBQ sauce. Think grilled chicken with a mustard glaze. Pork chops kissed with nothing but salt, pepper and smoke. A perfectly grilled steak. Anything spit roasted.
There aren’t a lot of ingredients here so this is one of those recipes where there’s nowhere to hide lousy ingredients. Decent mustard. Wine or sherry vinegar. Fresh chives. Good shallots. Top quality bacon. Not much to this so use the best ingredients you can get.
Warm potato salad with bacon and coarse mustard. For when you need upscale potato salad.
- 1 Tbsp coarse mustard - Pommery is nice if you can get it
- 2 tsp wine vinegar - sherry, red or white in that order
- 3 Tbsp good quality olive oil
- a few grinds ground pepper
- 1 lb small new potatoes - whole
- 1 large shallot - thinly sliced (1/3 cup or so)
- 3 slices bacon - cooked and diced
- fresh chives - to taste
- salt - to taste
- Combine the mustard and wine vinegar.
- Drizzle in the oil, stirring constantly. The oil should emulsify into the mustard/wine vinegar mixture but if it doesn't it's not the end of the world.
- Add a few grinds of pepper and set aside.
- Boil the potatoes in well salted water until done. Done means a fork slides in with minimal resistance.
- Drain and let cool enough to handle.
- Cut the warm potatoes into bite sized pieces.
- Toss potatoes, shallots and dressing. Let cool slightly.
- Add the bacon and chives, toss and serve.