Warm German Potato Salad
The Restaurant
The Episode
Ingredients
- 2 lbs Yukon Gold Potatoes
- 6 oz Bacon
- 4 oz Mustard Vinaigrette
- 1/4 cup Pickled Shallots
- 2 Tbsp Chopped Italian Parsley
- 1 Tbsp plus 1 tsp Sea Salt
- Pinch of Black Pepper
Mustard Vinaigrette
Ingredients
- 1 cup Canola Oil
- 1/3 cup White Wine Vinegar
- 2 Tbsp Honey
- 1/2 cup Whole Grain Mustard
- 1/2 tsp Sea Salt
Directions
- In a blender add the white wine vinegar, mustard, honey, and sea salt, and blend on medium speed.
- While the blender is still going slowly pour in the canola oil a little at a time until it is emulsified.
- Store in a container in the refrigerator for up to 10 days.
Pickled Shallots
Ingredients
- 5 large Shallots
- 1 cup White Wine Vinegar
- 1/4 cup Sugar
- 1 tsp Coriander Seed
- 1 tsp Black Peppercorns
- 1 tsp Dill Seed
- 2 Bay Leaves
Directions
- In a small sauce pot add the white wine vinegar, sugar, coriander, black pepper, dill seed, and bay leaves. Turn on high heat and bring to a boil.
- Peel and slice the shallots into 1/4" rounds and set into a seal-able container with the lid off.
- Carefully pour the hot pickling through a fine mesh strainer.
- Cover the shallots with the hot pickling, cover and store in the refrigerator for up to 10 days
- To assemble the salad: Slice the Yukon gold potatoes about 1/4" thick and place in a pot of cold water with 1 Tbsp sea salt and turn on high heat. Once the water begins to boil turn heat to low and simmer until the potatoes are tender but not falling apart. Strain the potatoes and place on a sheet pan to cool while you prepare the other ingredients. Dice the bacon and put it into a large sauce pan on medium heat, once the bacon begins to get some color, add the potatoes, shallots, mustard vinaigrette, and pepper. Once the potatoes are warm and have a little bit of browning add the parsley toss and serve.
