Herby Potato Salad with Ranch Salt

Name: Herby Potato Salad with Ranch Salt
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6
Ingredients: 8 strips of bacon; 3 lbs petite gold or other waxy potatoes; Fleur de sel; 4 tablespoons red wine vinegar; 1 tablespoon Dijon mustard (we like Amora); Black pepper; 2 three-finger pinches of Bitterman’s Cully Ranch Salt; Pinch of sugar; 1 red onion, diced; 3 tablespoons parsley, stems removed, finely chopped

Jul 23, 2024by Mark Bitterman

Herby Potato Salad with Ranch Salt

Rated 5.0 stars by 2 users

Servings

4-6

Prep Time

10 minutes

Cook Time

30 minutes

Ingredients

8 strips of bacon
3 lbs petite gold or other waxy potatoes
Fleur de sel
4 tablespoons red wine vinegar
1 tablespoon Dijon mustard (we like Amora)
Black pepper
2 three-finger pinches of Bitterman’s Cully Ranch Salt
Pinch of sugar
1 red onion, diced
3 tablespoons parsley, stems removed, finely chopped

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Directions

Cook the bacon in a skillet over medium-high heat. Fry until browned and crisp, 10 to 12 minutes, turning as needed. Transfer bacon to a paper towel-lined plate and crumble when cool enough to handle. Leave bacon grease in the skillet to cool.
While the bacon grease cools, cook the potatoes. Add to large pot and add water to cover by at least 2 inches. Season the pot with fleur de sel. Bring to a boil and cook until potatoes are easily pierced with a knife, about 10 minutes. Drain, and set aside to cool slightly.
While the potatoes cook, dice the onion and finely chop the parsley. Set aside.
Make the vinaigrette. Add 4-6 tablespoons of bacon grease, the red wine vinegar, the Dijon mustard, black pepper and a pinch each of Bitterman’s Ranch Salt and sugar to a mason jar. Shake to combine.
Add onion, parsley, crumbled bacon and vinaigrette to large bowl. When the potatoes are still warm, but cool enough to touch, cut into quarters and add to the bowl. Stir to combine, adjusting seasoning as necessary. Serve warm or at room temperature.