Recipe Review: Week of July 1

Just a reminder of the great recipes posted on my blog last week.

Time to get shopping!

 

Grilled chicken thighs with homemade barbecue sauce (top lef)

Homemade barbecue sauce (left middle)

The bacon makes everything better burger (bottom left)

Tomatillo tomato salsa (top right)

German-style potato salad (bottom right)

German-Style Potato Salad

Here’s another dish for your July Fourth Feast. I designed this potato salad to use a vinegar  based dressing with just a touch of mayo so it’s lighter and brighter than the classic mayonnaise only versions. Hope you enjoy!

German-Style Potato Salad

Yield: 4 servings

 

2 pounds small white or new red potatoes, scrubbed

6 tablespoons extra-virgin olive oil, divided

3 strips applewood-smoked bacon, halved lengthwise and then cut into ¼-inch slices, crosswise (¾ cup)

4 medium shallots, peeled and diced small (¾ cup)

3½ tablespoons white wine vinegar

2 tablespoons capers, rinsed, drained, and chopped roughly

3 tablespoons whole-grain Dijon mustard

1/16 teaspoon crushed red chile pepper (chile flakes), or to taste

4 celery stalks, diced small (2 cups)

6 tablespoons mayonnaise

4 hard boiled eggs, peeled and diced medium

¾ cup roughly chopped fresh flat-leaf Italian parsley

Kosher salt, to taste

Freshly ground black pepper, to taste

 

Put the potatoes in a medium saucepan and fill with cool water, enough to cover the potatoes.

Over high heat, bring the water to a boil. Reduce the heat to low and simmer for approximately 20 minutes, or until the potatoes can be easily pierced with the tip of a knife.

Drain the potatoes, then cut each potato into medium cubes.

Meanwhile, add the bacon and 1 tablespoon of olive oil, to a medium sauté pan. Place the sauté pan over medium-low heat. Cook for approximately 5 to 6 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy. Transfer the bacon to a side plate, and if you’re from the South, like me, save the bacon fat for another use.

In a medium container with a tight fitting lid, make a vinaigrette by combining the shallots, vinegar, capers, mustard, chile flakes, and remaining olive oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.

In a large bowl, gently fold to combine the warm cubed potatoes, vinaigrette, celery, mayonnaise, diced egg, parsley, and bacon. Season to taste with salt and pepper.

Cover with plastic wrap, then refrigerate until chilled. Once chilled, season to taste with salt and pepper once again and serve.