Here, bacon fat makes up for any creaminess you might miss in a mayonnaise-based potato salad.
Make Ahead: The salad needs to sit for at least 30 minutes and up to several hours for the flavors to meld. The salad can be refrigerated for up to 3 days; bring to room temperature or warm slightly before serving.
Servings: 6 - 8
Yield: Makes about 6 cups
- 2 pounds skin-on Yukon Gold potatoes, scrubbed
- Kosher salt
- 10 ounces bacon, cut crosswise into 1/2-inch pieces
- 1/4 cup water, or more as needed
- 1 medium red onion, cut into small dice (1 cup)
- 1 cup diced kosher pickles, preferably No. 1 Son's Kicky Kosher Pickles
- 1/2 cup packed chopped flat-leaf parsley
- 1 tablespoon caraway seed
- 1/2 cup apple cider vinegar, or more as needed
- 1 tablespoon vegetable oil
- Freshly ground black pepper
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and add a generous pinch of salt. Cook for 15 to 20 minutes, until the potatoes are easily pierced with a sharp knife but not falling apart. Drain in a colander and let cool.
Meanwhile, line a plate with a few layers of paper towels.
Combine the bacon and the 1/4 cup water in a saute pan over medium heat; once the water has evaporated, the bacon will brown; this should take 20 to 25 minutes. Use a slotted spoon to transfer the bacon to the paper towels to drain; reserve about 6 tablespoons of the bacon fat.
Cut the cooled potatoes into rounds, then into quarters or smaller pieces as needed, placing them in a serving bowl as you work. Add the bacon pieces, onion, pickles, parsley and caraway seed, tossing gently to incorporate.
Stir the vinegar and oil into the reserved bacon fat, then pour over the potato mixture. Season with salt and pepper to taste; the flavor should be acidic but not too sharp. Adjust with water (to cut the acidity) or vinegar as needed.
Serve warm or at room temperature.
From chef Sean Sullivan of Glen’s Garden Market in Dupont Circle.
Tested by Jeffrey Donald.
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