Tangy Potato Salad

by Lizzy on July 17, 2013

IMG_4772 I’ve mentioned before potatoes are my favorite starch, but I don’t think I’ve expressed how much I love them. I could eat them here or there. I could eat them anywhere. I could at them in a car. I could eat them at a bar. You get the idea.

Even though it’s summer and potatoes can seem heavy for this time of year, I find a way to eat them. The best solution? Potato salad!

Tangy potato salad- bacon

Having grown up in Germany, I prefer vinegar and mustard based potato salads to mayonnaise-based recipes. However, there’s something to be said about creamy potatoes. I like creaminess. As a mayonnaise avoider but bacon embracer, I like to use Greek yogurt for its thickness and bacon fat for flavor. In my book, the yogurt cancels out the fat. You can probably guess I didn’t do too well in high school math.

Tangy potato salad: peeling potato

The other thing I love about potato salad is tanginess. I want a salt and vinegar chip in a potato salad with some mustard thrown in there. I want to wince just a little when I taste that creamy cube pass my lips. It makes me feel like a warrior. If you can’t survive the bang, bang of the tang then this recipe isn’t for you – weakling.

Tangy potato salad- dressing

Tangy Potato Salad
Serves 4
The tanginess of the yogurt, acidity of the vinegar and sharpness of the mustards are almost mouth puckering. The salad is most piquant when freshly made, as it cools the tartness loses some of its power.
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Ingredients
  1. 2 pounds Yukon gold potatoes, scrubbed (about 5-6 medium potatoes)
  2. 2 tablespoons kosher salt plus 2 teaspoons
  3. 2 tablespoons melted bacon fat (reserved from cooked bacon)
  4. 2 tablespoons Dijon mustard
  5. 2 tablespoons whole grain Dijon mustard
  6. 2 tablespoons plain Greek yogurt
  7. 2 tablespoons apple cider vinegar
  8. 3 tablespoons dill pickle juice
  9. 1/2 teaspoon ground celery seed
  10. 4 slices cooked bacon, crumbled
  11. 2 tablespoons chopped dill pickles
  12. Pepper, to taste
Instructions
  1. Place potatoes in a large pot and fill with enough cold water to cover them by at least an inch. Add 2 tablespoons of salt and bring potatoes to a boil until just fork tender, about 20-25 minutes.
  2. Drain the potatoes in a colander and set aside until cool enough to handle but still warm. Place the pot used to boil the potatoes back on the stove, but with the heat off.
  3. While potatoes are cooling, in the pot whisk together bacon fat, mustards, yogurt, vinegar, pickle juice, celery seed, salt and pepper until combined. Stir in the crumbled bacon and pickles.
  4. Carefully peel cooled potatoes and cut into 1-inch cubes. Using a rubber spatula, gently fold potatoes into the dressing until completely covered. Taste for seasoning and adjust accordingly.
  5. Serve at room temperature or chilled. Can be made 1 day in advance.
Notes
  1. If potatoes are not similarly sized, either cut them in half or remove smaller potatoes individually from the boiling water as they cook.
  2. Do not cube the potatoes first and then boil to make life easier; keep the skins intact until after the potatoes have cooked. This will ensure the potatoes have structure and hold up when tossing.
  3. Ensure the bacon fat is at room temperature so it easily incorporates into the dressing.
  4. For a milder dressing, use more yogurt and less vinegar and mustard.
Kitchen Nomad http://kitchennomad.com/

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