Potato salad is a summertime staple. Made with white potatoes, red potatoes, gold potatoes, mayo, mustard, vinegar, egg, no egg, the varieties are near to endless, and each type is delicious in its own right. Potato salad brings to mind picnics, family gatherings, parties. All of my memories associated with the dish are happy ones.
A couple of months ago, I came across what has become my favorite recipe --
Roasted Potato Salad with Balsamic-Bacon Vinaigrette.
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| Photographer: pelicangal, allrecipes.com |
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It calls for red potatoes, and a good bit of bacon grease. I've found it works really very well with regular russets, peeled and roasted until they are crispy on the outside, and no bacon grease. The bacon grease makes it difficult to reheat and can make for an unpleasant texture in the mouth if not served quite warm. Instead, I use a combination of olive and salad oil, with regular, not white balsamic vinegar. It lends a lovely warm color to the salad. I do think, however, that there can never been too much hard boiled egg or bacon pieces in this salad. While it is served warm, leaving out the bacon grease means you can serve this recipe room temperature and it will reheat well in a flash if you have leftovers.
It will delight your senses, with a complete change of pace from the usual mayo and relish potato salad, not to mention fewer calories.
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