This warm potato salad is a comforting twist on the classic American side dish. Red-skinned potatoes hold their shape beautifully while absorbing the rich, smoky flavors of crispy bacon and a tangy cider vinegar dressing. The addition of fresh jalape&# 195;±os and cilantro brings a vibrant kick that cuts through the richness, making every bite bright and flavorful. ItâÂÂs perfect for summer barbecues, autumn gatherings, or as a hearty accompaniment to grilled meats. The potatoes are steamed until just tender, ensuring a fluffy texture that soaks up the savory dressing without becoming mushy. Simple to prepare with pantry staples, this dish offers a rustic, home-style appeal that guests will love. Serve it warm for the best flavor integration, allowing the spices to meld with the earthy potatoes and aromatic herbs.
Warm Potato Salad
Description
This warm potato salad is a comforting twist on the classic American side dish. Red-skinned potatoes hold their shape beautifully while absorbing the rich, smoky flavors of crispy bacon and a tangy cider vinegar dressing. The addition of fresh jalape&# 195;±os and cilantro brings a vibrant kick that cuts through the richness, making every bite bright and flavorful. ItâÂÂs perfect for summer barbecues, autumn gatherings, or as a hearty accompaniment to grilled meats. The potatoes are steamed until just tender, ensuring a fluffy texture that soaks up the savory dressing without becoming mushy. Simple to prepare with pantry staples, this dish offers a rustic, home-style appeal that guests will love. Serve it warm for the best flavor integration, allowing the spices to meld with the earthy potatoes and aromatic herbs.Ingredients
Directions
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Steam the red-skinned potatoes until they are just tender when pierced with a fork.
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Meanwhile, cook the bacon slices in a large skillet over medium heat until crisp.
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Using a slotted spoon, transfer the cooked bacon to paper towels to drain.
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Pour off all but 2 tablespoons of the bacon drippings from the skillet.
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Add the chopped celery to the skillet and sauté until softened.
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Add the minced jalapeño, chopped green onions, ground cumin, and brown sugar; stir for 1 minute.
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Stir in the cider vinegar, chicken or vegetable stock, and cayenne pepper.
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Bring the dressing mixture to a boil, then remove from heat.
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Combine the warm steamed potatoes and the drained bacon in a large bowl.
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Pour the hot dressing over the potatoes and bacon, tossing gently to coat evenly.
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Season to taste with salt and pepper.
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Fold in the chopped fresh cilantro and toss again.
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Serve the salad warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 262.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 20.4mg1%
- Total Carbohydrate 57.9g20%
- Dietary Fiber 7.5g30%
- Sugars 2.7g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, use vegetable stock instead of chicken stock and omit the bacon, substituting with a smoked paprika and olive oil mixture for smokiness.
Adjust the amount of jalapeño and cayenne pepper to control the heat level according to your preference.
This salad is best served warm but can be stored in an airtight container in the refrigerator for up to 3 days. Flavors may intensify as it sits.
