I came across this recipe which sounds super simple and interesting.
2 pounds medium red potatoes, scrubbed and quartered 1 tablespoon table salt 8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips 1 small yellow onion, diced 1/2 cup apple cider vinegar 1 tablespoon whole-grain mustard, German-style preferred Salt and freshly ground black pepper 1 1/2 tablespoons fresh tarragon, finely chopped
Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with the table salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.
Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat.
Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes.
Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.
Post by bixaorellana on Sept 10, 2011 18:17:43 GMT
Everything about that recipe is interesting, from saving the potato cooking water as a thickener to using vinegar to deglaze the saute pan. And of course, with the combo of textures and flavors, including the perpetual winner of potatoes+vinegar, it's got to be good.
Every little stand selling potted herbs in Naples has lushly healthy young tarragon plants. It's killing me! I can't get it where I live and I love it so. Also adore hot potato salad and that bacon version looks perfect.