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Baby Yukon Potato Salad with Shallots, Chives, Bacon & Lemon Vinaigrette

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Serves four to six.

  • To learn more, read:
    Red, White & Purple
  • by from Fine Cooking
    Issue 91

This salad is best served soon after it’s made. If you must refrigerate it, let it return to room temperature before serving.

  • 1-3/4 lb. baby Yukon Gold potatoes, scrubbed
  • Kosher salt
  • 4 strips bacon
  • 1/4 cup minced shallot (from 1 large shallot)
  • 2 Tbs. cider vinegar or white-wine vinegar
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest
  • 1/2 tsp. granulated sugar
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. chopped fresh chives
  • Freshly ground black pepper

Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water. Add 1 Tbs. salt and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a skewer, about 20 minutes. Don’t overcook them or they will fall apart.

Meanwhile, put the bacon slices in a cold 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, reserving the drippings. Coarsely chop or crumble the bacon and set aside. In a medium mixing bowl, combine the shallot, vinegar, lemon juice, lemon zest, sugar, and 1/2 tsp. salt.

Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut in half any that are larger than a walnut. Taste a bit of potato skin: If it’s bitter or feels tough, peel all the potatoes with a paring knife.

Drop the potatoes into the bowl with the shallot mixture. Add the olive oil, 2 Tbs. of the chives, 1 Tbs. bacon drippings, and the chopped bacon. Toss to combine. (It may appear that there’s too much dressing, but it will be absorbed.) Let the salad sit for 20 minutes. Season to taste with black pepper and more salt, if necessary. Sprinkle with the remaining 1 Tbs. chives. Serve warm or at room temperature.

nutrition information (per serving):
Size : based on 6 servings; Calories (kcal): 230; Fat (g): fat g 13; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 5; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 24; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 580; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;

Photo: Scott Phillips

Excellent Molly, I'm not fond of Mayo!

I made this for a summer potluck and everyone loved it. I sub. baby yukon golds for marble golds; boiled them a few min longer and it worked just fine. The only thing I would do differently next time is double the recipe. It was the first thing to go on the table.

I love this salad and as previously reviewed, it's a nice alternative to a mayo based one. I think fresh tarragon would also be a nice addition.

Just delicious--the lemon zest is very important. Don't forget it! I've used both white wine and apple cider vinegar, and I think they're both great. This salad is such a nice option when you don't want a heavy, mayo-based potato salad.

Our new favorite potato salad recipe. Used white wine vinegar, and substituted green part of green onions for chives. I particularly like that this doesn't have to be made ahead, and it can be served hot or at room temp.

WOW! This has become one of my wife's favorite side dishes. Easy to make and very delicious.

Yes, 5 stars. The lemon zest enhances the flavor of the potatoes, but is not overwhelming. Excellent flavor, easy to make. This salad will become a summer standard.

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