Light Potato Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 5pounds new potatoes, creamers or other small (1-inch to 1½-inch diameter) potatoes
- 6scallions, thinly sliced into rings
- 2tablespoons garlic-infused oil
- 10slices ( ½ pound) bacon
- 2tablespoons yellow mustard seeds
- ¼cup good-quality white wine vinegar
Nutritional analysis per serving (10 servings)
206 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 343 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
- Step 2
Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
- Step 3
Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
- Step 4
Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.
Private Notes
Comments
Hi Lee,
It's referencing to use the same pot as you did to cook the potatoes. So, cook the potatoes, drain, and place in a bowl. Then wipe the pot clean (that's what they mean by "dry" potato pan), and cook the garlic oil and bacon in it (to save dirtying another pot). Remove the bacon from the pot, and proceed with Step 3, etc. Does that help?
I used thick-sliced slab bacon and added a bit of Asian sesame oil when cooking the meat. Sesame adds a little depth and a little sweetness to the taste. I de-glazed the pan with vinegar as suggested but added a bit of dry sherry as it goes very well with the mustard seed. The whole thing tosses together like a dream and my guests truly loved it.
Totally awesome with grainy mustard instead of mustard seeds, and the bacon is not necessary (though, I am sure, delicious).
I like this! In the winter I make my own version of German potato salad, but it is quite heavy. This one is indeed lighter, great for summer. I used cubed yellow potatoes, and made roughly 1/3 batch since it’s just the two of us. 6 cups potatoes, 2 1/2 slices of thick bacon, and scaled down the other ingredients accordingly. I also added a handful of chopped parsley. It came out great.
This was a big old hit at Labor Day. Used a few squirts of whole grain mustard in lieu of the seeds, and I forgot to add the celery. The celery probably would have made it a bit more potato-salady, but I don’t think it was missed. Will most definitely make again.
At the last minute needed to adapt this to vegetarian (sad goodbye to bacon). Instead of bacon fat, used a blend of olive oil & toasted sesame. Also added tablespoon Dijon mustard. And salted the final dish. It was a very tasty dish! Still, I do look forward to trying the bacon version when I don’t have vegetarian guests.
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