color-fall: potato salad with creamy bacon dressing

by Chen

Root vegetables start to seize the produce department of our local supermarket while the weather in LA is still not that chilly for a hearty stew or casserole.

I thought I would make a classic German potato salad. But I suddenly changed my mind and decided to give it some accent. But wasn’t it super fattening–“creamy” plus “bacon”? Not at all. The creamy texture was actually from the plain yogurt, which also gave the dressing a hint of tang, and the bacon added tons of flavor to the salad. Mixed potatoes, sweet carrots, and aromatic green onions coated with the slightly sweet and tangy dressing made such a surprisingly “pretty” satisfying salad that I had hardly expected.

potato salad with creamy bacon dressing
This is a failure-proof recipe. If, unfortunately, the potatoes are overcooked, just make mashed potatoes instead.

Makes 4 servings

6 slices center-cut bacon
1/3 cup plain yogurt
2 tbsp mayo
1 heaping tsp Dijon mustard
1 tsp apple cider vinegar
1 tsp sugar

1 lb potatoes of your choice (I used a mix of Russian banana potatoes and purple potatoes), washed but unpeeled
1 cup sliced carrots
3 green onions, thinly sliced

salt and lots of black pepper

Cook the bacon slices until crispy. Drain on a paper towel. Crumble them as finely as you can. Whisk together yogurt, mayo, mustard, vinegar, and sugar, then stir in the bacon, and season with salt and lots of pepper. Set aside.

Place potatoes and enough water to cover them by one inch in a large pot along with a generous pinch of salt. Bring to a boil and cook until the potatoes are cooked through but still firm, about 10 minutes. Remove the potatoes from the water and drain well. Return the pot to the heat and add the carrots. Cook until the carrots are tender. Drain and set aside.

Once the potatoes are warm to touch, slice them into 1/4-inch-thick rounds. In a large bowl, toss the potatoes, carrots, green onion, and bacon dressing together until everything is well coated. The key is that warm potatoes absorb the dressing better than cooled ones. Chill the salad before serving since the flavors will continue to marry each other in the refrigerator.

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