02 June 2011

Ligurian Potato Salad

We recently watched an episode of Lidia's Italy, where she made Insalata Patate Tedesca, or German Potato Salad.  She says it's a popular dish in Liguria on the northwestern coast of Italy.  Kurt suggested this be our contribution to our friend's Memorial Day Barbeque and I thought it a grand idea.  Especially since I needed an excuse to harvest a couple of scallions from the yard:
Below is Lidia's recipe, with my own changes noted:
2½ pounds red potatoes (she says to peel them, but I only peeled half of them for colour)
1 cup scallions , finely chopped
¾ cup sweet dill pickles, coarsely chopped
2 teaspoon kosher salt
¼ cup extra-virgin olive oil
4 ounces slab bacon, cut in 1/2-inch pieces 1/2 c red cabbage, 1/4 cup red onion diced finely (plus a tiny drop of liquid smoke)3 tablespoons German-style mustard
⅓ cup red-wine vinegar
1 tablespoon Italian parsley, chopped
freshly ground black pepper, to taste
Put potatoes into pot with enough cold water to cover them.  Bring the water to a boil, and cook the potatoes until a knife can be inserted easily in the center.  Drain the potatoes in a colander and as soon as they're cool enough to handle, and slice into 1-inch cubes. Immediately toss the warm cubes in a bowl with the chopped scallions and pickles and 1 teaspoon salt.

Meanwhile, put the olive oil cabbage and onion pieces in a skillet, and set it over medium-high heat. Cook until onions and cabbage are browned.  Add drop of liquid smoke and allow it to be absorbed.  Whisk in the mustard and vinegar, and heat to a boil. Continue whisking until the dressing is smooth and emulsified, then pour it over the warm potatoes and toss. Sprinkle the chopped parsley, ground black pepper, and remaining salt over it and toss well.  Serve warm or at room temperature.

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