Sunday, September 6, 2009

Green Potato Salad


This is as far as this recipe got to it's final glory.

I selected this recipe on a bit of a whim, and maybe wasn't thinking too clearly. I'd passed it over plenty of times just because it was green. But because I'd decided to make that one sirloin steak recipe, I rationalized that this would go well with it.

Maybe if I'd gone with dill or a tarragon/dill mix it would've been better. I'll never know.

Green Potato Salad

2 lb. small Yukon Gold or red potatoes, unpeeled, cut into 1-inch pieces
1 tbsp plus 1 tsp kosher (coarse) salt, divided
4 oz. bacon, cut into 1/2-inch pieces
1 c coarsely chopped green onions
1/2 c lightly packed fresh Italian parsley sprigs
1/4 c lightly packed fresh tarragon
1 1/2 tbsp Dijon mustard
1 tsp sugar
3/4 tsp freshly ground pepper
6 tbsp extra-virgin olive oil
2 c diced celery
2 tbsp cider vinegar

Place potatoes and 1 tablespoon of the salt in large pot; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to medium-low; boil gently 8 to 10 minutes or until potatoes are tender. Drain.
 

Arrange in single layer on baking sheet. Let stand 10 to 15 minutes or until no longer steaming hot.


Meanwhile, cook bacon in medium skillet over medium-low heat, stirring frequently, until crisp. Drain on paper towels.
 

Place green onion, parsley, tarragon, mustard, sugar, remaining 1 teaspoon salt and pepper in food processor or blender; process until finely chopped. With machine running, pour in oil. Scrape down sides of bowl; process until smooth.
 

In large bowl, stir together potatoes, celery, vinegar and bacon. Add dressing; toss to coat. Refrigerate at least 1 hour.
 


Honestly, I thought it would be like the avocado dressing from that salad, tarragon-y, but not over the top. This was way tarragon-y, too much so. It was all we could taste. And  way too much dressing in general. The crappiest thing is that there was bacon and potatoes in there -- what a waste! Neither of us wanted anything to do with it beyond the initial taste (from the bowl), so it went straight into the dishwater, bowl and all. That's when I made the instant mashed potatoes.

Cost:

  • baby red potatoes: $2.37/2 lb
  • low-sodium bacon: $0.59/4 oz
  • green onion: $0.49
  • fresh Italian parsley: $0.39
  • fresh tarragon: $1.29
  • celery: $0.69
Total: $5.82. At least I didn't throw away too much money on this.

What a bummer.


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