Inspired by salade lyonnaise, this French potato salad has little red potatoes, crisp bacon, hard boiled eggs, frisée lettuce and a warm bacon vinaigrette.
Author: Sabrina Modelle, The Tomato Tart
Recipe type: Sides
Cuisine: French
Ingredients
3 lbs small red potatoes
¾ lb thick cut bacon
1 head frisee lettuce, well washed and torn into bite sides pieces
1 head frisee lettuce, well washed and torn into bite sides pieces
4 large boiled eggs, peeled and quatered
4 large boiled eggs, peeled and quatered
¼ cup bacon fat
¼ cup bacon fat
1.5 tablespoon red wine vinegar
1.5 tablespoon red wine vinegar
3 cloves finely chopped garlic
3 cloves finely chopped garlic
¼ cup chopped fresh parsley
¼ cup chopped fresh parsley
salt and pepper to taste
Instructions
Cut potatoes into 1.5 inch wedges. Set a steamer basket in a large pot- filled with water to just below the bottom of the steamer. Steam for 20-25 minutes on high then check for doneness. If they are still a bit hard, steam until they are fork tender, but not mushy.
Cook bacon in a large skillet over low heat- pouring off and reserving a bit of rendered fat each time you turn the bacon. When bacon is ready, cut into small pieces and set aside.
Make Dressing: Just before assembling, warm bacon fat until it is completely liquid. Whisk in vinegar and garlic. Since some bacon is quite seasoned, I recommend holding off on adding salt and pepper until you’ve tasted your vinaigrette.
Assemble the Salad: Toss potatoes and bacon with vinaigrette, letttuce, and chopped parsley. Top with quartered boiled eggs and a dusting of coarse ground black pepper.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/french-potato-salad-warm-bacon-vinaigrette/