Salad: France – Salade de Pommes de Terre tiède (Warm Potato Salad with Dijon Vinaigrette)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 30 min

Ingredients

- 2 lb (900 g) small waxy potatoes (Yukon Gold or fingerlings), halved if large
- 6 oz (170 g) smoked bacon or pancetta, cut into 1/2-inch (12 mm) lardons
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) red wine vinegar
- 1 1/2 tbsp (22 ml) Dijon mustard
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 2 tbsp (30 ml) capers, drained
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (6 g) chopped fresh chives
- 1/4 tsp (1.5 g) granulated sugar (optional)
- 2 tbsp (30 ml) warm potato cooking liquid or warm water, plus more as needed
- Kosher salt and freshly ground black pepper

Instructions

1. Place whole or halved potatoes in a large pot and cover with cold salted water. Bring to a simmer over medium-high heat and cook until tender when pierced with a knife, 15–20 minutes depending on size. Reserve 1/4 cup (60 ml) of the cooking liquid, then drain potatoes and set aside briefly to steam-dry.
2. While potatoes cook, heat a large skillet over medium heat. Add the bacon lardons and cook, stirring occasionally, until crisp and browned, 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet (about 1–2 tbsp).
3. Reduce heat to low, add the minced shallot to the warm bacon fat and cook, stirring, just until softened and fragrant, about 30–45 seconds (do not brown). Remove the skillet from the heat.
4. Whisk together red wine vinegar, Dijon mustard, sugar (if using), and 2 tbsp (30 ml) of the reserved warm potato cooking liquid in a small bowl. Slowly whisk in the olive oil to emulsify into a vinaigrette. Stir in the drained capers, chopped parsley, and chives. Season with kosher salt and freshly ground black pepper to taste.
5. Return the drained potatoes to the warm pot or a large bowl. Pour the warm vinaigrette and the shallot-plus-bacon-fat mixture over the potatoes. Gently toss to coat, breaking a few potato pieces lightly so they absorb the dressing. Add more reserved cooking liquid, 1 tsp (5 ml) at a time, if the salad seems dry.
6. Fold in the crisp bacon lardons. Taste and adjust seasoning with salt and pepper. Serve the salad warm (slightly cooled is acceptable), garnished with additional chives or parsley if desired.