Smoked potato salad with Vidalia onions, horseradish and mustard
Note: Adapted from "American Flavor," a cookbook by New York chef Andrew Carmellini, who suggests yellow-fleshed potatoes (such as Yukon Gold). We used halved fingerlings, with excellent results.
Ingredients
- 2 lbs fingerling or Yukon gold potatoes, halved
- 4 slices bacon
- 1 cup vidalia onion, diced
- 1/2 cup red wine vinegar
- 1/2 cup beef broth
- 1/4 cup olive oil
- 1 Tbsp dijon mustard
- 1/4 tsp dry mustard
- a pinch of cayenne pepper
- 1/8 tsp ground celery seed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup yogurt
- 1 Tbsp prepared white horseradish
- 1 tsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Put potato halves in a microwave-safe bowl; microwave, covered, until just tender. Cool slightly; coat lightly with olive oil. Grill 5 to 7 minutes, turning occasionally.
Dice 4 bacon slices; cook in a skillet until just crisped. Add 1 cup diced Vidalia onion. Caramelize onions. Remove from heat.
Add 1/2 cup each red wine vinegar and beef broth, 1/4 cup olive oil, 1 tablespoon Dijon mustard, 1/4 teaspoon dry mustard, pinch cayenne pepper, 1/8 teaspoon ground celery seed, plus 1/4 teaspoon each salt and pepper.
Place cooked potatoes in a shallow baking dish. Pour bacon-onion mixture on top. Chill uncovered in refrigerator 2 hours.
Sauce: Mix 1 cup yogurt with 1 tablespoon prepared white horseradish, 1 teaspoon red wine vinegar, 1 tablespoon olive oil plus 1/4 teaspoon each salt and pepper; chill until serving.
Serve: Gently stir 1 cup chopped celery and 1/2 cup chopped green onions into potato salad. Adjust seasoning. Place in serving bowl. Top with some horseradish sauce. Serve: Sprinkle with 1 bunch watercress leaves. Serve extra horseradish sauce on the side.
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