Post by wilderness on May 27, 2024 10:29:49 GMT -5
Light Potato Salad-Birdy
cooking.nytimes.com/recipes/8611-light-potato-salad
Nigella Lawson
I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.
Featured in: AT MY TABLE; An Unlikely Guest Simplifies the Feast
Yield: 8 to 10 servings
Salt
5 pounds new potatoes, creamers or other small (1-inch to 1½-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( ½ pound) bacon
2 tablespoons yellow mustard seeds
¼ cup good-quality white wine vinegar
Step 1
Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
Step 2
Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
Step 3
Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
Step 4
Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.
COOKING NOTES
It's referencing to use the same pot as you did to cook the potatoes. So, cook the potatoes, drain, and place in a bowl. Then wipe the pot clean (that's what they mean by "dry" potato pan), and cook the garlic oil and bacon in it (to save dirtying another pot). Remove the bacon from the pot, and proceed with Step 3, etc. Does that help?
I used thick-sliced slab bacon and added a bit of Asian sesame oil when cooking the meat. Sesame adds a little depth and a little sweetness to the taste. I de-glazed the pan with vinegar as suggested but added a bit of dry sherry as it goes very well with the mustard seed. The whole thing tosses together like a dream and my guests truly loved it.
It can't be right to use ALL the bacon grease from 10 strips of bacon. For me, that was about 1 cup. I drained all the fat and added about 1/4 cup of garlic infused olive oil (made it myself) to the skillet I cooked the bacon in (I didn't use the pot I boiled the potatoes in). Everyone loved it and 6 people consumed almost the entire salad (with turkey burgers) but only made with 4 pounds baby gold and baby red mixed instead of 5 pounds.
Totally awesome with grainy mustard instead of mustard seeds, and the bacon is not necessary (though, I am sure, delicious).
Cook bacon WITH already cooked potatoes? Or separately? The add back potatoes in Step 3? Seems to be something amiss with the instructions.
I used lemon juice rather than the white wine vinegar, delicious!
There is no replacement for Bacon!
You just read it wrong. I think it's clear, you're returning the dry potato pan to the heat and cooking the bacon in the garlic oil.
This is similar to the Pennsylvania German potato salad my mother used to make. Excellent.
I like this a lot. I found it needed more vinegar. I think the amount of bacon grease you will render depends very much on the bacon. I used fancy schmancy super high quality farm-share bacon ends, very meaty, and had very little grease; if I'd used the stuff I usually buy at the grocery store I'd have had several times as much. It's a potato salad; YMMV, Adjust as needed. But the basic flavors are good and it's a great accompaniment to a cookout.
Anything instead of Bacon?
Just leave it out - just fine without it.
Turned out great! Instead of cooking the potatoes as suggested, we smoked them while making BBQ. Smoked potatoes tossed in this dressing are delicious and a huge hit with my family. The other change I made was a squeeze of lemon juice right before serving to brighten up the flavors. Perfect!
We always steam potatoes. Very easy to keep track of 'doneness', and they don't get soggy.
British bacon is meatier - it's a cut that combines belly and loin - American and Canadian in one cut. Much less fat renders out.
Was longing for a little creaminess here - so added a couple tablespoons of sour cream. Perfect!
Nobody missed the mayo. Great.
I have made this for years but I let the potatoes cool after gently tossing in the oil (prefer grapeseed oil). I cook the bacon "dry" until it is firm but not crunchy and the fat is browned. Chop into small strips and toss with the potatoes, scallions, and thinly sliced celery (using the milder center stalks and a little of the leaf). Usually use rice wine vinegar for it's mild flavor. Haven't tried the mustard seed. It's best left overnight too.
According to Chef Thomas Keller, potatoes boiled with skins on will take up no salt added to the boiling water. And, we later add salt in the form of bacon. I would recommend eliminating the salt from the boiling water and adjusting seasoning to taste before serving.
Substitute peanut butter for the bacon if you have cardiac issues. Delicious!
The instructions clearly state to put the cooked potatoes in a large bowl after they are cooked, then take the dry, empty pan and cook the bacon. What's the problem?
Seems better second time out, with a couple of days rest in the fridge. But allow time to heat up the (solidified) bacon fat.
This was a really good potato salad. I made exactly as directed (yes, with the bacon grease), and everyone loved it.
Eliminated bacon and added smoked paprika. Also used chives instead of scallions. Potatoes and chives were fresh from farmer's market; really made a difference. Using this as a side with fresh tomatoes and corn... summer goodness!
I think they are correct. Step 1 is basically "Cook potatoes. Put in bowl." Step 2 is "Use same pan to cook bacon."
I grew up with this, minus the bacon, and it was not called 'salad', mama served it as a side to roasted meats. I do like the addition of bacon, this recipe is an ace for me and mine.
No, potatoes were put aside in large bowl. You just use the same pan they were cooked in for the next step
I missed the dry white wine vinegar part. Where does that come 8n?
Be ready to QUICKLY cover the pot once you add the mustard seeds. When they begin to pop, they pop very high - exactly like popcorn. I ended up with mustard seeds all over my stove before I could find a lid.
Anyone else own a wide pan that fits 5 lbs of potatoes? I didn't think so. Change the recipe to be an 8 quart dutch oven and you might be onto something.
cooking.nytimes.com/recipes/8611-light-potato-salad
Nigella Lawson
I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.
Featured in: AT MY TABLE; An Unlikely Guest Simplifies the Feast
Yield: 8 to 10 servings
Salt
5 pounds new potatoes, creamers or other small (1-inch to 1½-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( ½ pound) bacon
2 tablespoons yellow mustard seeds
¼ cup good-quality white wine vinegar
Step 1
Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
Step 2
Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
Step 3
Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
Step 4
Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.
COOKING NOTES
It's referencing to use the same pot as you did to cook the potatoes. So, cook the potatoes, drain, and place in a bowl. Then wipe the pot clean (that's what they mean by "dry" potato pan), and cook the garlic oil and bacon in it (to save dirtying another pot). Remove the bacon from the pot, and proceed with Step 3, etc. Does that help?
I used thick-sliced slab bacon and added a bit of Asian sesame oil when cooking the meat. Sesame adds a little depth and a little sweetness to the taste. I de-glazed the pan with vinegar as suggested but added a bit of dry sherry as it goes very well with the mustard seed. The whole thing tosses together like a dream and my guests truly loved it.
It can't be right to use ALL the bacon grease from 10 strips of bacon. For me, that was about 1 cup. I drained all the fat and added about 1/4 cup of garlic infused olive oil (made it myself) to the skillet I cooked the bacon in (I didn't use the pot I boiled the potatoes in). Everyone loved it and 6 people consumed almost the entire salad (with turkey burgers) but only made with 4 pounds baby gold and baby red mixed instead of 5 pounds.
Totally awesome with grainy mustard instead of mustard seeds, and the bacon is not necessary (though, I am sure, delicious).
Cook bacon WITH already cooked potatoes? Or separately? The add back potatoes in Step 3? Seems to be something amiss with the instructions.
I used lemon juice rather than the white wine vinegar, delicious!
There is no replacement for Bacon!
You just read it wrong. I think it's clear, you're returning the dry potato pan to the heat and cooking the bacon in the garlic oil.
This is similar to the Pennsylvania German potato salad my mother used to make. Excellent.
I like this a lot. I found it needed more vinegar. I think the amount of bacon grease you will render depends very much on the bacon. I used fancy schmancy super high quality farm-share bacon ends, very meaty, and had very little grease; if I'd used the stuff I usually buy at the grocery store I'd have had several times as much. It's a potato salad; YMMV, Adjust as needed. But the basic flavors are good and it's a great accompaniment to a cookout.
Anything instead of Bacon?
Just leave it out - just fine without it.
Turned out great! Instead of cooking the potatoes as suggested, we smoked them while making BBQ. Smoked potatoes tossed in this dressing are delicious and a huge hit with my family. The other change I made was a squeeze of lemon juice right before serving to brighten up the flavors. Perfect!
We always steam potatoes. Very easy to keep track of 'doneness', and they don't get soggy.
British bacon is meatier - it's a cut that combines belly and loin - American and Canadian in one cut. Much less fat renders out.
Was longing for a little creaminess here - so added a couple tablespoons of sour cream. Perfect!
Nobody missed the mayo. Great.
I have made this for years but I let the potatoes cool after gently tossing in the oil (prefer grapeseed oil). I cook the bacon "dry" until it is firm but not crunchy and the fat is browned. Chop into small strips and toss with the potatoes, scallions, and thinly sliced celery (using the milder center stalks and a little of the leaf). Usually use rice wine vinegar for it's mild flavor. Haven't tried the mustard seed. It's best left overnight too.
According to Chef Thomas Keller, potatoes boiled with skins on will take up no salt added to the boiling water. And, we later add salt in the form of bacon. I would recommend eliminating the salt from the boiling water and adjusting seasoning to taste before serving.
Substitute peanut butter for the bacon if you have cardiac issues. Delicious!
The instructions clearly state to put the cooked potatoes in a large bowl after they are cooked, then take the dry, empty pan and cook the bacon. What's the problem?
Seems better second time out, with a couple of days rest in the fridge. But allow time to heat up the (solidified) bacon fat.
This was a really good potato salad. I made exactly as directed (yes, with the bacon grease), and everyone loved it.
Eliminated bacon and added smoked paprika. Also used chives instead of scallions. Potatoes and chives were fresh from farmer's market; really made a difference. Using this as a side with fresh tomatoes and corn... summer goodness!
I think they are correct. Step 1 is basically "Cook potatoes. Put in bowl." Step 2 is "Use same pan to cook bacon."
I grew up with this, minus the bacon, and it was not called 'salad', mama served it as a side to roasted meats. I do like the addition of bacon, this recipe is an ace for me and mine.
No, potatoes were put aside in large bowl. You just use the same pan they were cooked in for the next step
I missed the dry white wine vinegar part. Where does that come 8n?
Be ready to QUICKLY cover the pot once you add the mustard seeds. When they begin to pop, they pop very high - exactly like popcorn. I ended up with mustard seeds all over my stove before I could find a lid.
Anyone else own a wide pan that fits 5 lbs of potatoes? I didn't think so. Change the recipe to be an 8 quart dutch oven and you might be onto something.
