One of my favorite side dishes to serve during warmer months is potato salad...it's such a classic! But, sometimes I want something different from the typical American favorite. I love serving my Bright and Sunny Potato Salad, which is a riff on my mother-in-law’s famous potato salad. But...I also like to shake things up a bit now and then. I’m always looking for new ways to serve this classic dish. My friends at Frieda’s Specialty Produce sent me a package of their assorted fingerling potatoes to try out in my kitchen, so I decided to make a potato salad without any mayo that can be served warm or at room temperature. This makes this potato salad ideal for potlucks and outdoor entertaining! What I came up with was Tangy Bacon-Onion Fingerling Potato Salad.
I tweaked a Jacques Pepin recipe, making a few simple changes. I subbed red wine vinegar for white wine in the tangy vinaigrette, used parsley instead of the recommended tarragon, and I added bacon to the mix. I thought that bacon would take this dish to the next level, and I was right! I loved how quickly this dish was to make...and that I could serve it immediately after tossing everything together. The fingerling potatoes worked perfectly...I boiled them in salted water until tender, then sliced them into bite-size chunks. I especially loved the visual contrast between the purple-pink Ruby Crescent and the Russian banana and French Fingerlings. This recipe makes enough for four servings, so double up if you’re serving a bigger crowd.
Step 3: Turn the heat to medium and add 1/2 cup diced yellow onion, 3 minced or grated garlic cloves, and 2 sliced green onions. Cook until browned and soft...about 5 minutes, stirring every so often so they cook evenly.