This German-style (no mayo) potato salad gets a flavor boost from one of my favorite vinaigrettes, a melding of two vinegars—one more tart, one more sweet. I also love the mix of sautéed shallots and raw scallions or chives, all mild members of the genus allium. This side dish tastes best served warm or at room temperature. Double or triple the ingredients for a large crowd.
For the vinaigrette:
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar of Modena
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/8 teaspoon coarse salt, plus more to taste
- 1/2 small garlic clove, peeled and minced
- 1/4 cup extra virgin olive oil
- Freshly ground black pepper to taste
For the salad:
- 2 pounds small red potatoes, unpeeled
- 1 tablespoon extra virgin olive oil
- 4 ounces best-quality bacon, cut into 1-inch sections
- 4 shallots, thinly sliced
- 1/2 cup fresh scallions or chives, sliced on the diagonal
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
Make the vinaigrette: In a medium mixing bowl, whisk together the two vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt, if desired. Set aside while you cook the potatoes.
Boil the potatoes until the tip of a knife easily pierces one or two, about 10-15 minutes (see “Quick Kitchen Nugget” below). Use a slotted spoon to transfer them to a colander to drain and cool slightly while you proceed.
Heat a heavy skillet or frying pan. When hot, add the olive oil and sauté the bacon. Use a slotted spoon to transfer the bacon to a dish lined with paper towels. Add the shallots to the hot pan and sauté until they are softened and lightly browned.
Cut the potatoes in half and place them in a large serving bowl. Dress with the vinaigrette. Top with the sautéed shallots and the fresh scallions or chives. Toss gently and season to taste with salt and pepper. Just before serving, sprinkle on the bacon bits.
Yields 6 servings