New Potato Salad

New Potato Salad Recipe
Photo: Miki Duisterhof

Recipe from

Nutritional Information

Calcium 32.52 mg
Calories 346.99
Caloriesfromfat 43 %
Carbohydrate 43.92 g
Cholesterol 6.97 mg
Fat 16.69 g
Fiber 4.6 g
Iron 2.38 mg
Protein 7.64 mg
Satfat 2.79 g
Sodium 465.72 mg

Ingredients

2 pounds new potatoes
1 tablespoon plus 1/2 teaspoon kosher salt
4 slices bacon
1/2 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup fresh corn kernels (from 1 ear)

Preparation

Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Add 1 tablespoon of the salt and bring to a boil. Reduce heat to medium-low. Simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside. Meanwhile, in a skillet, over medium heat, fry the bacon until crisp, about 7 minutes, then transfer it to a paper towel–lined plate. In a small bowl, whisk together the mustard, vinegar, pepper, and the remaining 1 teaspoon of salt. Whisking constantly, slowly add the oil in a steady stream until an emulsion forms. Cut the potatoes into bite-size pieces and place in a bowl. Add the bacon, corn, and vinaigrette and toss. Serve at room temperature.

Note:

Frances Boswell,

July 2005
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