I think potato salad is the perfect side dish. The mayonnaise version is good for summer picnics and cookouts, but the cooler weather months call for a heartier version. This is where warm potato salad enters the picture as a sophisticated alternative to traditional baked or mashed potatoes. This recipe is courtesy of Fine Cooking magazine and includes bacon, apples, and rosemary. It tastes best when served immediately but you can roast the potatoes ahead of time and keep them at room temperature until ready to use. The bacon and onion can also be cooked ahead of time and kept warm. Simply combine all of the components at the last minute and serve. It is so easy and so good that I promise you won’t be disappointed.
WARM POTATO SALAD w/BACON, APPLES, & ROSEMARY
1 1/2 pounds potatoes, peeled, halved lengthwise, and sliced into 1/2 inch moons
1/4 cup olive oil
Salt and freshly ground pepper
4 slices bacon, cut into 1/2 inch pieces
1/2 cup yellow onion, diced
1/3 cup apple cider vinegar
1 tart apple, peeled, cored, and diced
1 tablespoon flat leaf parsley
1 1/2 teaspoons minced rosemary
- Heat the oven to 400. Put the potatoes in a large bowl and add 2 tablespoons of the olive oil. Season the potatoes with salt and pepper and toss to coat.
- Transfer the potatoes to a rimmed baking sheet and roast them until they are slightly brown and easily pierced with a fork, 15-20 minutes.
- Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet set over medium heat.
- Add the bacon, stirring occasionally, until golden brown, about 10 minutes. Using a slotted spoon transfer the bacon to a paper towel lined plate to drain.
- Add the onions to the pan and season with salt and pepper. Cook until the onion is softened, 3-4 minutes.
- Add the vinegar to the onions and mix well then add the cooked potatoes, apple, bacon, parsley and rosemary.
- Gently fold everything together until well combined.
- Season with salt and pepper and serve immediately.