A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so youll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Roasting adds flavour to just about anything including mellow potatoes headed for a salad. The sharp flavours of capers, mustard and vinegar really perk them up. This is a popular dish at my family summer beach picnics but its great in the middle of the winter too!
Directions for: Roast Potato Salad
Ingredients
Four or five thick bacon slices
Twenty or so baby red potatoes
A handful of flat leaf parsley leaves
A few heaping spoonfuls of capers
A big spoonful of grain mustard
A splash of red wine vinegar
A sprinkle or two of salt and pepper
Directions
1. Stack the bacon slices on top of each other then cut into thin pieces. Toss them into a large saut pan, add a splash of water and begin heating the works over a medium-high heat. When the water evaporates and the bacon begins to brown turn the heat down a notch and continue cooking until its all nice and crisp. Strain and reserve the fat.
2. Meanwhile, preheat your oven to 400 degrees F. Cut the potatoes in half. Toss them with the bacon fat and seasoning then roast them until theyre golden brown, about forty minutes. Cool to room temperature.
3. Toss the potatoes with the remaining ingredients then serve right away or save for later. This salad is great when its made the night before the party!
See more: Potatoes, Lunch, Pork, Bake, Appetizer, Herbs, North American, Picnic, Barbeque, Quick and Easy, Side, Dinner, Grill, BBQ
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