Thursday, July 25 2013, 02:43 PM MDT
Roasted Potato and Bacon Salad with Barbeque Vinaigrette
As Aired on July 25, 2013
Recipe Courtesy of Chef Victoria Topham
This is a fantastic salad for your summer barbecue! It can be prepped ahead of time and served cold or room temperature. I use a small amount of bacon for flavor and crunch and then use 1 T of the drippings to roast the potatoes. The smokiness of the barbecue dressing and the bacon pair really well with the creaminess of the potatoes.
1 ½ lb fingerling potatoes
½ C celery, diced
2 T red onion, minced
2 slices bacon, cooked until crisp and drained well on paper towels
2 T parsley, minced
2 T scallion, white and green parts, minced
1 T fresh tarragon, minced
¾ C Homemade, high-quality store bought, or non-fat mayonnaise
3 T Homemade or high-quality store bought barbecue sauce
2 T Sherry vinegar
Salt and freshly ground black pepper
Prepare the Bacon:
1.) Preheat oven to 400 degrees. Line a rimmed sheet pan with aluminum foil taking care to press aluminum up the sides of the sheet pan. Lay bacon slices on sheet pan and bake for 12-15 minutes.
2.) When cooked, immediately remove bacon from sheet pan and place on paper toweling to stop the cooking and absorb excess fat. Pour off all but 1 T bacon drippings. When bacon is cool, chop into pieces. Set aside.
Prepare the Potatoes
1.) Cut the potatoes into uniform pieces. Place cut potatoes on the same sheet pan used for the bacon. Drizzle with 1T olive oil.
2.) Toss potatoes to combine with bacon drippings. Spread potatoes in a single layer on sheet pan. Sprinkle with salt and pepper.
3.) Bake 35-45 minutes or until potatoes are tender and browned well. Remove from oven and cool slightly.
Prepare the Vinaigrette:
1.) Whisk together the mayonnaise, barbecue sauce, and vinegar in a large mixing bowl. Add the slightly warm potatoes to the dressing and combine well.
2.) To avoid melting the dressing, do not add potatoes when they are too hot. Fold in the chopped bacon, celery, red onion, herbs, and scallions.
3.) Season to taste with salt and pepper. Serve immediately or refrigerate until serving.
(Copyright 2013 Sinclair Broadcasting Group.)