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Bacon potato salad à la Gabi

updated

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Ingredients for 4 servings:

  • 1,200 g waxy potatoes (triplets)
  • Salt
  • 4 tsp caraway seeds, whole
  • 80 g bacon, streaky
  • 2 shallots
  • 1 tbsp oil
  • 8 tbsp vinegar (sherry vinegar)
  • 200 ml chicken stock
  • 1 tbsp Dijon mustard
  • 4 tbsp oil
  • 4 tbsp chives, fresh or dried
  • salt and pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the potatoes in salted water with caraway seeds. Peel and slice. Finely dice the bacon and shallots. Fry the bacon in oil until crispy, add the shallots, and sauté until translucent. Deglaze with 5 tablespoons of vinegar and stock. Stir in the mustard and oil. Pour the hot marinade over the potatoes, mix gently, and let stand for 30 minutes. Then fold in the chives and season with salt, pepper, and the remaining 3 tablespoons of vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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