Here’s a tip older than my grandmother: Potatoes absorb the most flavour when they’re still warm.
Yield: 6-8 servings
for the Potato Salad
6 large Yukon Gold potatoes,
1 teaspoon salt
1/2 pound bacon, chopped
2 stalks celery, chopped
8 green onions, chopped
Salt and Pepper
for the Dressing
1/2 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
2 tablespoons reserved bacon fat, optional
2 tablespoons hot dog relish
For the Potato Salad:
Put potatoes in a 4-quart pot and cover with cold water. Add salt and bring to a simmer. Cook until potatoes are tender and easily pierced with a knife. Drain and cut into chunks.
Meanwhile brown the bacon until it is golden and crispy. Drain the bacon fat reserving a few tablespoons for the dressing.
Place potatoes, bacon, celery and green onions into a large salad bowl. Add the dressing and season with salt and pepper. Toss well.
For the dressing:
Whisk together the mayonnaise, Dijon, vinegar, bacon fat and relish.
Belgian Endive is a vegetable that’s often overlooked in the produce section. Its crisp texture and balanced sweet and bitter flavours make it a great choice for any salad.