New Potato Salad

Serves 4
preparation
15
minutes
cooking
15
minutes

Ingredients

2
pounds
new potatoes
1
tablespoon
plus 1/2 teaspoon kosher salt
4
slices bacon
1/2
teaspoon
Dijon mustard
2
tablespoons
balsamic vinegar
1/4
teaspoon
freshly ground black pepper
1/4
cup
extra-virgin olive oil
1/2
cup
fresh corn kernels (from 1 ear)

Directions

  1. Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Add 1 tablespoon of the salt and bring to a boil. Reduce heat to medium-low. Simmer until the potatoes are fork-tender, about 15 minutes. Drain and set aside.
  2. Meanwhile, in a skillet, over medium heat, fry the bacon until crisp, about 7 minutes, then transfer it to a paper towel lined plate.
  3. In a small bowl, whisk together the mustard, vinegar, pepper, and the remaining 1 teaspoon of salt. Whisking constantly, slowly add the oil in a steady stream until an emulsion forms.
  4. Cut the potatoes into bite-size pieces and place in a bowl. Add the bacon, corn, and vinaigrette and toss. Serve at room temperature.

 

Frances Boswell
June 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 43 %
  • Calcium 32.52 mg
  • Carbohydrate 43.92 g
  • Cholesterol 6.97 mg
  • Fat 16.69 g
  • Fiber 4.6 g
  • Iron 2.38 mg
  • Protein 7.64 mg
  • Sat Fat 2.79 g
  • Sodium 465.72 mg
What does this mean? See Nutrition 101.