I’d never had purple potatoes before until recently, and I feel just a little like I’m late to the party and that someone has been keeping this incredible secret from me all this time. Not only are they such a pretty colour both on the outside and inside of the potato, but they have a sort of earthy, nutty flavour and have more antioxidants than regular potatoes. Now that I’m in on the secret I’m going to be hunting them out every week at the farmer’s market or our local grocery store this summer for certain.
This isn’t really a usual sort of potato salad, there’s no mayonnaise for one thing, although I certainly wouldn’t claim it to be a healthy alternative (you’ll see when you get to the recipe). But it’s a nice change from a cold potato salad and a different sort of flavor too. If you don’t have the time to chill anything in the refrigerator or you’re going to be bringing it to a potluck or picnic where you wont be able to chill anything then it’s pretty perfect.
This recipe is originally from one of my Nigella Lawson cookbooks, Nigella Express, the pages are tatty and well-thumbed with the amount of times I’ve flipped through it for recipes and inspiration.
This recipe in particular, I feel like I’ve made hundreds of times since buying the recipe book. I change it up here and there just to try out new things, fiddling with ingredient quantities to see if I can come up with something interesting. The purple potatoes were bought on a whim, because the original recipe just calls for regular new potatoes, but I happened to see these at our local grocery store and was quite taken by the inky blue-purple colour. I thought immediately of this recipe and decided that it would be fun to try them.
Warm Potato Salad with Bacon
1lb New Potatoes (preferably a mixture of red, purple and regular, but just regular potatoes are fine too)
1 tablespoon olive oil
1 clove garlic (crushed) (or more if you’re as into garlic as we are)
4 or 5 slices of bacon
2 teaspoons white wine vinegar
1 tablespoon whole-grain mustard
Bring a pan of salted water to a boil and cook the potatoes in it for 20 minutes or until tender. While the potatoes are cooking, finely slice the scallions.
When potatoes are done, drain and cut in half. Put the potatoes into a large bowl and add the sliced scallions.
In the still-warm pan that you cooked the potatoes in, heat the oil and cook the bacon until crispy. Remove the bacon to a plate to cool, reserving the fat.
Add the crushed garlic and stir, taking the pan off the heat. Add the white wine vinegar, whole grain mustard and stir again. Return the potatoes and scallions to the pan with the oil-vinegar-garlic-mustard mixture and toss everything together before transferring to a serving bowl. The potatoes can remain like this for around an hour before serving if you like, don’t refrigerate.
When you’re ready to serve, crumble most of the cooked bacon over the potatoes and toss together again. Sprinkle the top with the remaining bacon.