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Potato Salad with Bacon and Tomatoes




Source of Recipe


www


Recipe Link: http://recipecircus.com/recipes/CookingMonster/

List of Ingredients




2-1/2 pounds small new potatoes, scrubbed
Kosher salt
8 slices bacon
1 yellow onion, minced
1 cucumber, preferably Armenian, cut into half moons
4 scallions, trimmed, and cut into thin rounds
Black pepper in a mill
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons minced fresh flat-leaf parsley
3 cups cherry tomatoes, halved


Recipe



Cut the potatoes into thin slices, put them in a large saucepan, cover with water plus 2 inches, and add a tablespoon of kosher salt. Bring to a boll over high heat, reduce the heat to medium low, and simmer until the potatoes are tender, 12 to 18 minutes. Drain thoroughly and put the potatoes into a wide bowl.

Meanwhile, cook the bacon until it is crisp and transfer it onto a brown paper bag to drain. Pour the bacon fat over the hot cooked potatoes and toss gently. Add the onion, cucumber, and scallions, season with black pepper, and let rest for about 15 minutes, until the potatoes are nearly at room temperature. Crumble the bacon.

In a small bowl, combine the olive oil, red wine vinegar, and parsley. Taste, season with salt and pepper, and balance with more oil, if necessary. Pour the dressing over the salad. Quickly fold in the tomatoes and half of the bacon, taste, and correct the seasoning. Scatter the remaining bacon over the top of the salad and serve within 30 minutes.