A Hot Potato Salad always warms the heart during any seasons. In the summer a potato dish is always part of many gatherings. Whether the dish is cold, hot or warm it is always welcome. Here is a recipe that is quite delicious and may be simple if you choose to add my secret ingredient, Limoncello Pesto Sauce.
When reading certain recipes, it is not necessary to always use the same ingredients to achieve the same taste. As taste matters for many, a variation may also give a winning recipe. The recipe is from one of my cookbooks. It lists white wine vinegar as one of the main ingredients and quite frankly as long as you are comfortable with adding another type of vinegar, why not? My version has champagne vinegar and it is my preferred choice because champagne vinegar is light and flavorful. Because Dijon mustard is added to the recipe, the acid taste is perfectly balanced. With the addition of crispy bacon scallions, and parsley, the vinegar binds all the flavors together making this dish the ultimate Hot Potato Salad for your gatherings this summer. But wait, I recently started adding limoncello pesto sauce to my version of Hot Potato Salad and it tastes so much better than the original version. All the flavors go so well together that I am astonished by the results. It is a winner in my book and hope it will be yours too.
Be adventurous when cooking!
Enjoy a delicious Hot Potato Salad as your favorite side dish this summer.
Hot Potato Salad
- 4 rashers bacon rind removed
- 3 pounds small waxy red potatoes unpeeled
- 4 scallions sliced
- 3 tablespoons chopped fresh parsley
For the Dressing
- 2/3 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1/3 cup champagne vinegar or white wine vinegar
- 1 teaspoon Limoncello Pesto Sauce store-bought, optional
- Dash of sugar optional
- Cook the bacon under a hot grill until crisp. Chop into small pieces.
- Steam or boil the potatoes for 10 – 15 minutes, or until just tender (pierce with the point of a small sharp knife – if the potato comes away easily it is ready). Don’t let the skins break away. Drain and cool slightly.
- For the dressing, whisk all the ingredients together in a jug.
- Cut the potatoes in quarters and place in a bowl with half the bacon, scallions, parsley, and some salt and freshly ground black pepper. Pour in half the dressing and toss to coat the potatoes thoroughly. Transfer to a serving bowl, drizzle with the remaining dressing and sprinkle the remaining bacon over the top.