Warm Potato Salad

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Sunday Funday calls for potatoes today, and we love our potatoes. I've told the story before but we owe our family's existence to a baked potato. So we love potatoes in all forms. It's practically genetically ingrained. This recipe is similar to the wonderful German potato salad that our friend's mom always brought to potlucks. Those salads typically use red potatoes, but we like gold a little better than red, so we often use the yellow potatoes here.

Now to be fair, only one person in the house really likes traditional, mayo-based potato salad.  When I told my eldest I was making potato salad, she wrinkled her nose.  Then I explained that this was like a German potato salad; tangy, warm, and with bacon... Well, I'll try it.  Both kids loved this potato salad, and hubby approved as well.  I like it much better than classic cold potato salad.  Youngest took a bite and her eyebrows raised up and she clutched the bowl and ran away with it.  Eldest gave enthusiastic approval.  I definitely like the hit from the Tabasco.  Even though it was good last time, I haven't made this in 16 years, and didn't use the Tabasco back then.  It's an improvement!  We love adding hot sauce to perk things up.  Youngest said this was something she would make for herself when living on her own.  Hubby and eldest enjoyed it warmed up the next day too, for lunch.

Thank you to Culinary Cam for hosting this week!

Good cold too, and can be reheated, but the peas will 
lose their bright color after chilling and reheating.

Warm Potato Salad
About 5 servings

1½ pounds small yellow or red potatoes,
1 cup fresh sugar snap peas, cut into 1" pieces
5-6 slices good thick bacon, diced 
1 small green bell pepper, chopped 
1 shallot, diced
1 celery rib, diced
3 clove garlic, minced
2 tbsp snipped fresh chives or green onions for garnish

Dressing:
2 tbsp avocado or olive oil
2 tbsp of the bacon grease, or more avocado oil or garlic oil
1½ tbsp rice vinegar
2 tsp lemon juice
1 tsp Dijon or whole grain Dijon mustard
½ tsp sugar, optional
½ tsp dried oregano
½-¾ tsp sea salt
¼ tsp fresh ground black pepper
7 dashes Tabasco
1½ tsp minced parsley, plus more for garnish

In a small bowl or glass measuring cup, combine the oils, vinegar, lemon juice, mustard, Tabasco, oregano, parsley, optional sugar, salt, and pepper.  Whisk together well with a whisk, fork or a milk frother, and set aside. 

Put the potatoes in a large saucepan and cover with water, trim any spots if needed.  Lightly salt the water, (maybe ½ tsp).  Bring to a boil.  Reduce heat, cover and simmer for 10 minutes or until just tender.  Drain and cool slightly.  When the spuds are cool enough to handle, slice them into about 1 cm slices, and place in a large bowl. 

While the spuds are boiling, slowly fry up the bacon in a large skillet.  When the bacon is crispy, remove it to a paper towel-lined plate to cool a bit.  Leave some bacon drippings in the skillet and saute the pepper, celery, and shallot until crisp tender, a couple minutes.  Add the garlic and snap peas and saute for 1 more minute.  Add the sauteed veggies to the potatoes.

Give the dressing a quick whisk, then pour over the potato mixture and toss gently.  Sprinkle with fresh parsley if desired.  Serve warm.

You can make this partly in the instant pot.  I like to saute the chopped bacon in there first, then drain the fat into a saute pan and set aside the bacon.  Then I will slice and pressure steam the potatoes for 10-11 minutes with the bacon fond still in the bottom of the pan and a cup of water to somewhat infuse the bacon flavor into the spuds.  Saute the veggies as noted above while the spuds cook.  Drain the potatoes and combine everything in the instant pot insert, then gently toss to mix in the dressing.  Adjust seasoning with salt and pepper if needed.  

Enjoy right away! 

Be sure to check out all the different and amazing potato recipes:

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