Not your usual potato salad. Apples, bacon, and scallions combine surprising well with potatoes. For an added flavor dimension, you can roast the potatoes instead of boiling them. Toss the potato pieces with oil, salt, and pepper, and roast until tender. Cut back on the oil in the dressing if you go this route. Or, you could sauté the potatoes, too, using the bacon fat or vegetable oil. Roasted or sautéed potatoes used for salad are best eaten the same day, as they tend to get soggy in succeeding days.
2 lbs or so potatoes
6 strips or so bacon, or vegetarian alternative
1 1/2 c chopped onion
1/2 c extra-virgin olive oil
1/4 c (red wine) vinegar
1/4 c (Dijon) mustard
1/2 fresh green or red chile pepper, seeded and thinly sliced, optional
1 t dried herb, or 1 T fresh, chopped herb
salt and pepper, to taste
2 medium to large apples
4 green onions, thinly sliced
1. Chop potatoes into bite-sized pieces. Put into a pot with enough water to cover by an inch or so. Salt the water if you wish. Bring to the boil, reduce heat some, and cook until the potatoes are tender–time will depend on the size of the pieces. Drain and place in a serving bowl.
2. Meanwhile, cook bacon until done to your preference. (I like really crisp bacon.) Remove from skillet and drain on paper towels. When cool, chop into smallish pieces and put into serving bowl.
3. Drain most of the fat from the skillet, reserving enough to sauté the onion, which you will do next. Transfer to serving bowl.
4. Combine oil, vinegar, mustard, herb, chile pepper, if using, salt, and pepper. Add to serving bowl, tossing to combine.
5. Peel apples, if you wish. Halve, core, then chop. Add to bowl as you work so that the apples don’t get a chance to brown. Stir gently as you go. Finally, add chopped green onions, stirring to combine. Taste and add more of any of the salad dressing ingredients if you like.