Gentle readers, though the Practical Cook adores a vinaigrette, she misspells it in a new way each and every time. Thankfully, it is far easier to make than to spell. The recipe goes out to the mayo-haters and to the hash brown fans.
Bacony Potato Salad with Mustard Vinaigrette
This dish was created to go with the Easy Trout from yesterday, completing the classic trinity of trout, bacon, and potatoes.
1 Tablespoon bacon grease (or some other full-flavored fat, like a strong olive oil, or a combo of olive oil and butter)
1 quart Yukon Gold potatoes (courtesy of our CSA from Brinkley Farms), scrubbed clean, peeled, and cut into 1/4 to 1/2 inch dice
salt and pepper
2 Tablespoons Dijon mustard
juice from 1/2 lemon
1 to 2 Tablespoons olive oil
2 or 3 Tablespoons coarsely chopped parsley
1. In a large skillet, melt or heat the fat of your dreams over a strong medium heat.
2. When hot but not smoking, add potatoes. Fry, turning occasionally, for 10 to 15 minutes, or until nicely browned, cooked through, but not super mushy. Season with salt and pepper to taste.
3. Meanwhile, mix mustard, lemon juice, and olive oil in a medium-sized serving bowl till thoroughly combined. Taste. Adjust the mix according to your personal “tang” preference. If it’s too sharp, add a little more oil. If you want more bite, up the lemon juice.
4. Add the warm, cooked potatoes to the vinaigrette. Toss to coat potatoes. Add the parsley, toss, serve.
**Note: this dish reheats fairly well, and the leftovers taste good. Would be fine to make ahead and reheat, just add the parsley later.
Where do you stand in the great mayo debate? Pro or con, share with us here.
Send food photos and good ideas only to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook gospel. Press “like” on Facebook today!)
Coming up tomorrow, Reader Questions! There’s still time to ask your question. (Ask now, or I’ll make up the question I knew you wanted to ask and attribute it to you.)