Recipe

Warm Potato Salad with Bacon and Fennel

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Photo by CherylDLee

This recipe was entered in the contest for Your Best Potato Salad
A&M's Testing Notes: Having always eaten the standard mayonnaise-dressed potato salad, this salad was a great change. The recipe calls for ‘1 sugar’ so I added 1 teaspoon, which provided a nice balance to the...
Having always eaten the standard mayonnaise-dressed potato salad, this salad was a great change. The recipe calls for ‘1 sugar’ so I added 1 teaspoon, which provided a nice balance to the vinegar and added a bit of a caramel color, since it is part of the cooked dressing. The cucumbers provide a nice crunch in contrast to the softer potatoes. Overall, a great side dish to roast chicken, or even barbecued burgers. - ECmtl

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Chef
CherylDLee's Notes: Growing up I lived across the street from a German family. Mrs. Baum would make this fabulous potato salad, and I would always have at least two servings! I have recreated this salad my...
Growing up I lived across the street from a German family. Mrs. Baum would make this fabulous potato salad, and I would always have at least two servings! I have recreated this salad my way, with the addition of bacon and fennel seed. - CherylDLee

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Serves 8-10

2 pounds waxy potatoes Ask the
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4 pieces bacon Ask the
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2 cups thinly sliced cucumbers Ask the
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1 teaspoon fennel seeds Ask the
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1 teaspoon fresh thyme leaves, slightly chopped Ask the
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1/4 teaspoon crushed red pepper flakes Ask the
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1/8 teaspoon dry mustard Ask the
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1/4 cup apple cider vinegar Ask the
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1 sugar Ask the
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1/4 teaspoon sea salt (optional) Ask the
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Boil the potatoes whole, with the skin on. When done, drain well and set aside until cool enough to handle.
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At the same time you are cooking the potatoes, cook the bacon slices in a skillet, preferably not non-stick. Remove the bacon when done, drain on a paper towel, and cut into small pieces when cooled.
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Place the sliced cucumbers into a large bowl.
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Over medium flame, add the fennel, thyme, red pepper and dry mustard to the bacon fat. Stirring constantly, cook the spices for about a minute, or until fragrant.
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Carefully add the vinegar to the pan. With a whisk, scrape the browned bits from the bottom of the pan.
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Add the sugar, and whisk until the sugar is dissolved and the dressing emulsifies slightly.
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Pour the hot dressing over the cucumbers to pickle them slightly. Let the dressing and cucumbers sit while you slice the warm potatoes.
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Slice the potatoes about a 1/4 inch thick. Add them to the bowl with the cucumbers, and sprinkle with salt. (If your bacon is very salty you may want to omit the salt) Add the reserved bacon pieces, and toss the salad gently.
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Serve the salad warm or at room temperature.
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Whats4Dinner added about 1 year ago

1 (?) of sugar? I'm guessing 1 teaspoon?

Thanks,
Sarah

arielleclementine added about 1 year ago

hello! your recipe looks delicious! and it was featured on the kitchn!

http://www.thekitchn.com/thekitchn/slinks/gooseberry-galette-and-veggie-la-crunch-delicious-links-for-6310-118544