Warm French Potato Salad with Bacon and Shallots Recipe
A French-style potato salad served warm, with crispy bacon and a delicate mustard and vinegar dressing. In France it often appears as a starter in bistros or as a side to grilled meats. It has a bolder flavor than classic Polish potato salad, yet it’s still very homey and simple to make.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- potatoes preferably waxy potatoes that hold their shape - 800 g
- smoked bacon cut into thin strips or cubes - 120 g
- shallot finely chopped; can be replaced with regular onion - 2 piece
- fermented cucumber (Polish-style pickle) cut into small cubes - 2 piece
- parsley leaves finely chopped - 2 tablespoons
- wine vinegar preferably white wine vinegar - 2 tablespoons
- Dijon mustard - 1.5 teaspoons
- olive oil - 3 tablespoons
- vegetable stock warm; can be made from a stock cube - 50 ml
- salt for cooking the potatoes and seasoning the salad
- black pepper freshly ground, to taste
Main Ingredient:
potatoes
Preparation
- Peel the potatoes and cut larger ones in halves or quarters so the pieces are of similar size. Place in a pot, cover with cold water, add a teaspoon of salt and cook for 15–20 minutes from the moment the water starts boiling, until tender but not falling apart. Drain and set aside for a few minutes to steam dry.
- Place the bacon in a dry frying pan and fry over medium heat for 5–7 minutes, until the fat has rendered and the pieces are golden and crispy. Transfer the bacon to a plate lined with paper towel, leaving the fat in the pan.
- Add the shallot to the bacon fat and sauté over medium heat for 2–3 minutes, until softened and slightly translucent but not browned.
- In a small bowl, whisk together the wine vinegar, mustard, olive oil, warm stock, a pinch of salt and pepper until the dressing is smooth and emulsified.
- Cut the warm potatoes into thick slices or large cubes and transfer to a large bowl. Add the sautéed shallot along with the fat from the pan, the pickled cucumbers and half of the bacon.
- Pour the dressing over the potatoes and gently toss with a large spoon, trying not to break the pieces. Taste and adjust the seasoning with more salt and pepper if needed.
- Sprinkle the remaining bacon and the chopped parsley on top. Serve immediately while the salad is still warm or just slightly warm.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w lodówce w szczelnym pojemniku do 2 dni. Przed podaniem możesz ją lekko podgrzać w mikrofalówce lub podać w temperaturze pokojowej, ale boczek straci chrupkość.
Recipe submitted by
Marek, Site owner
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Updated:
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