Tuesday, August 30, 2011

Red and Gold Potato Salad - with Bacon, Chipotle, and Chives

Quintessentially summer. That's what I think when I think about potato salad. Just the mention of the dish evokes memories of countless BBQs and picnics. So when I decided to throw an end of summer party, I decided that potato salad had to part of the menu. Now, while potato salad is certainly associated with good times, too often the dish can be bland and tasteless. This recipe avoids that trap by incorporating lots of big flavors (chipotle, bacon, red wine vinegar, and more). I used both red potatoes and Yukon gold potatoes with the skins on the get great color and texture. Before summer leaves us for good, why not give this potato salad a try?

- 4 lbs. potatoes (red and gold), cut into medium size pieces (see right)
- 1 lb. bacon, chopped
- 1 1/2 cups mayo (or light mayo, if you prefer)
- 6 tbsp. Dijon mustard
- 2 tbsp. whole grain mustard
- 2 tbsp. red wine vinegar
- 1/2 cup chives, chopped
- 3-5 chipotle peppers + 2 tsp adobo sauce
- Kosher salt
- Fresh cracked black pepper

Start by boiling the cut potatoes until they are tender. Drain, rinse in cold water and set aside to cool. Fry the bacon until crispy. Reserve some of the rendered fat for later. When the potatoes are cool, combine them with all of the ingredients, leaving aside some of the chives and bacon. Add salt and pepper to taste. Once everything is mixed, garnish with the remaining chives and bacon. Drizzle with a little bit of the rendered bacon fat. To make this recipe vegetarian, omit the bacon and drizzle with olive oil in the final step. Leave in the fridge until ready to serve. 

This potato salad is bold with a smoky kick from the bacon and chipotle. As with any potato salad, it is simple to make, and it makes a great accompaniment to all of the other delicious food at summer get-togethers!

1 comment:

  1. Certainly different! Looks spectacular and delicious.