My beautiful niece divides her time between her Mum’s place, and her Dad’s (my brother). Yesterday she started her school holiday stint with us, so we had a belated Christmas barbeque to celebrate.
She’s still in that fussy stage…if it looks vaguely foreign, she won’t eat it. I keep trying to tempt her with new twists on the old favourites, just to try and expand her palate. I’m not sure how much luck i’m having! One thing I can say for sure however, is that everyone else at the table absolutely loved this take on a warm potato salad.
For my vego/vegan friends out there, just a warning – this one contains bacon! But as I was eating the leftovers tonight, I also had some of my smoky marinated tofu cooking in the oven and I couldn’t get over how similar the bacon and the tofu smelled. So i’m going to fry some of that up tomorrow and see if it would make a good substitute…I shall report back 🙂
Southpaw’s Warm Potato Salad
- 1kg Dutch Cream potatoes, washed & scrubbed, skins left intact
- I cup of finely sliced spring onion tops
- A handful of fresh dill, finely chopped
- 5-6 short cut rashers of smoky free range bacon
- 3 tbs sour cream
- 2 tbs white wine vinegar
- 1 heaped tsp seeded mustard
- 1 tbs olive oil
- Sea salt to taste
- Cut potatoes up into chunks. Pop in a pot & cover with water, then bring to the boil on the stove. Once they boil, leave them on for about 1 more minute, or until a skewer only just goes through – don’t over cook.
- While the potatoes are cooking, cut the bacon into 1cm strips and fry on a high heat, stiring constantly until lightly browned. Allow to cool on some absorbent paper.
- Drain the potatoes and spread them on a baking sheet. Sprinkle with a large pinch of salt flakes and the olive oil, and mix gently to distribute. Cook in a 200C oven for about 20 minutes, or until lightly browned (see pic above to give you an idea – you’re not trying to roast them, just give them a slight crispness on the outside)
- Allow the potatoes to cool slightly, then put into a large bowl with the spring onions, dill and bacon.
- In a small jug, mix the sour cream, mustard, and white wine vinegar until all incorporated. You want a slightly runny consistency, so start of with 1 tbs of vinegar and adjust as needed. Season to taste.
- Pour dressing over the potatoes. Stir gently until everything is thoroughly coated, and serve.
- When cooking the bacon, it’s important to use a high heat and keep them moving in the pan until done – cooking on a lower heat and letting them sit in the pan renders too much of the fat out, and ultimately results in a harder texture, which isn’t right for this dish – but of course go with whatever your tastebuds prefer in this regard!