Here is a recipe that will make all of my readers happy…..
Right now in Miami, we don’t need AC anymore but it is still pretty hot and we don’t feel like sharing a Tartiflette even if we really miss them! But I heard that most of you from NY to Paris via Montreal and London are experiencing the cold temperatures of an early winter…. For that reason I thought about that delicious potato salad we used to prepare at Divertimenti. It can be served cold on a buffet or slightly warm as a side dish.
What makes it special is the mustard seeds dressing…. Healthier and lighter that the traditional potato and mayo salad, it is also very fresh thanks to the freshly chopped parsley added as a final touch!
As usual…. I hope you will like it…
1kg of new potatoes or grenailles, Noirmoutier….
1 bunch parsley, chopped
1 small red onion, finely diced
1 bunch of spring onions, sliced in the diagonal
200g of thinly sliced bacon
Salt & pepper
4 tbsp of Olive Oil
2 tbsp Cider Vinegar or Red Wine Vinegar
1,5 tbsp of yellow mustard seeds
Bring to a boil a large pan of water and cook the potatoes until a knife gets inserted easily.
Let them cool down under cold running water and cut them into quarters.
In a frying pan, cook the bacon slices until they get slightly crispy, pour them in a bowl protected with kitchen paper to absorb the excess of fat.
Finely dice the red onion, slice in the diagonal the spring onions and roughly chop the parsley and set aside.
Whisk together 2 tbsp of the vinegar of your choice with 4 tbsp of olive oil, season with salt and pepper and add the mustard seeds.
Mix together the parsley, red onion, spring onion, bacon and dressing then pour it on top of the potatoes and mix them gently in order to get them evenly coated and well seasoned.