Our good friends, Steve and Lou, brought this ridiculously delicious gluten-free potato salad to a crab feast we had for Andy’s birthday. Wow! This version of potato salad is unique, interesting, and flavorful! It was originally published in the Akron Beacon Journal. The recipe below incorporates all of the modifications and changes from Steve, Lou, and myself. Note the first photo has shaved parmesan and the second has grated parmesan. If you like artichokes – feel free to add an extra jar. Bring this salad to a BBQ or serve it with roast chicken – you can’t go wrong.
12 large new potatos, scrubbed and cut into bite-sized pieces
8 tbsp olive oil
1 tbsp kosher salt
2 tbsp balsamic vinegar
3 tbsp fresh lemon juice
2 tbsp Dijon Mustard
1-2 tbsp freshly chopped rosemary
1 jar of marinated artichoke hearts drained and cut in halves (6 oz)
2 cups of cherry tomatoes, halved
1 red onion thinly sliced
6 green onions chopped
8 strips of bacon – cooked and crumbled
3/4 c. shaved or shredded parmesan cheese
1. Heat over to 400 degrees
2. Toss together potatoes, 6 tbsp of the oil, and kosher salt
3. Place on a baking sheet or deeper pan
4. Bake, turning occasionally, until potatoes are tender, about 45 minutes. I stirred them every 15 minutes.
5. Place the potatoes in a bowl; toss with vinegar. Set aside to cool.
6. Stir together remain oil, lemon juice, mustard, rosemary. Salt and pepper to taste and set aside.
7. Add artichokes, tomatoes, red and green onions to potatoes and mix gently.
8. Add dressing and toss to coat. Top with bacon and parmesan just before serving.
I once had this amazing German Potato Salad. I am afraid I will never be able to recreate it…something about pickle juice? Anyway, this recipe kept popping up on Pinterest so, I thought I’d give it a whirl. This recipe originally comes from Our Best Bites. I think the trick might be in the type of mustard you use. I used stone ground mustard. It was all right, but the end result was a little sweet for my taste. But, the bacon was delicious…as always.
2 lbs. small new/baby potatoes
8 oz. bacon (about 3/4 of a standard package) -hindsight says: use the whole package. Can’t go wrong with more bacon.
1/2 c. minced yellow onion
4 cloves minced garlic
1/2 c. white wine vinegar or rice vinegar
1/2 c. water
2 tsp. Creole mustard (or a mild coarse-grain mustard, not a strong one in the stout little glass jars)
1 Tbsp. sugar
1/4 c. fresh dill or 1 Tbsp. dry dill
1. Bring a large pot of salted water to a boil.
2. While the water is heating, quarter or slice the potatoes. When the water comes to a boil, add the potatoes and cook until you can pierce them with a fork but not to the point where they are mushy or falling apart.
3. Drain the potatoes and run some cold water over them.
4. While the potatoes are cooking/cooling, cut 6 ounces of bacon into bite-sized pieces. Place the bacon in a cold skillet and then turn the heat up to medium and cook until the bacon is crispy.
5. While the bacon is cooking, whisk together the vinegar, water, sugar, salt, pepper, and mustard. Set aside.
6. Remove the bacon from the skillet with a slotted spoon to a paper towel-lined plate, reserving the drippings in the pan.
7. Add some minced onion and minced garlic to the drippings and cook until fragrant and the onions are translucent.
8. Add the vinegar/mustard mixture and turn the heat to high. Cook on high for about 3 minutes or until the dressing has reduced by about 1/3.
9. Remove from heat and add the cooked potatoes. Gently toss the potatoes in the dressing and let it stand for about 5 minutes.
10. Add the bacon and dill and gently toss again and then transfer to a serving dish. Garnish with fresh dill sprigs and serve immediately. Serves 6-8.