New potato salad

Name: New potato salad - Varvara L.
Ingredients: 500 grams of new potatoes; 2 tablespoons of crème fraîche; 1/2 cup of yogurt; 3 slices of bacon; 1 tablespoon of breadcrumbs; 1/2 teaspoon of dried oregano; 1/2 teaspoon of dried basil; coarse salt/pepper; 1 chopped green onion.

Savory - New potato salad by Varvara L. - Recipia

When new potatoes appear at the market, this salad becomes almost a routine for me. It has a fresh taste, and the crispy bacon with flavored breadcrumbs gives a texture that elevates it from any banality. It's easy to make with what I have on hand and doesn’t take much time. I love to prepare it especially for quick lunches or alongside a simple steak. Quick info Total time: about 40-50 minutes Preparation time: 10 minutes Cooking time: 30-40 minutes (depending on how quickly the potatoes boil) Servings: 2-3 Difficulty: easy Recipe type: salad, seasonal side dish Ingredients 500 g new potatoes 2 tablespoons crème fraîche 1/2 cup yogurt (about 100 ml) 3 slices of bacon 1 tablespoon breadcrumbs 1/2 teaspoon dried oregano 1/2 teaspoon dried basil coarse salt, to taste pepper 1 green onion (finely chopped) Preparation method 1. Wash the new potatoes well, without peeling them. Place them in a pot of salted water to boil. Check them after 25-30 minutes with a fork; they should be tender but not mushy. 2. Meanwhile, place the bacon slices in a cold pan, then turn on medium heat. Fry them until they are brown and crispy on both sides. Remove the bacon to a plate lined with paper towels. 3. Leave some of the fat rendered from the bacon in the pan (about a tablespoon). Add the breadcrumbs and sprinkle with oregano, basil, salt, and a little pepper. Fry everything on low heat, stirring often, until the breadcrumbs turn golden. Let cool. 4. When the potatoes are cooked, drain them and let them cool for a few minutes. Cut them in half or, if they are larger, into suitable pieces. 5. Place the warm potatoes in a large bowl. Add crème fraîche, yogurt, coarse salt, and pepper. Gently mix so they are coated with the sauce without breaking them too much. 6. Tear the fried bacon into small pieces and add it to the salad. Mix again, but carefully. 7. Divide the salad into plates. Sprinkle the flavored breadcrumbs and chopped green onion on top. Why I make this recipe often I like it because I don’t need complicated ingredients, and it can be made whenever new potatoes are available. It’s filling but not heavy, and it pairs well with many meat dishes or even as a main course in summer. It keeps well for a few hours in the fridge, but it’s best when the potatoes are still slightly warm. Tips and variations Tips Use new potatoes of similar size to ensure even cooking. If the bacon doesn’t render enough fat, add a little oil just to fry the breadcrumbs. Mix the salad gently so you don’t crush the potatoes too much. If the breadcrumbs seem too dry after cooling, sprinkle them just before serving to keep them crispy. Substitutions You can use sour cream instead of crème fraîche if you don’t have it on hand, but the taste will be slightly more tangy. The yogurt can be Greek or plain; just make sure it’s not too runny. If you want a meat-free version, skip the bacon and use a little olive oil to fry the breadcrumbs. Variations Add a few sliced radishes for an extra crunch. You can also sprinkle fresh parsley or dill if you have it. Sometimes I add a few thin slices of cucumber, but only when I have fresh ones. Serving ideas It’s suitable as a side dish with grilled chicken or pork. It also works as a standalone meal, especially for quick spring-summer lunches. If there are leftovers, you can serve the salad on a thick slice of toasted bread. Frequently asked questions 1. What can I do if I can’t find new potatoes? The salad has a different texture and taste with old potatoes. If you still want to try it, choose the smallest potatoes with thin skins and boil them carefully. 2. Can the recipe be made without bacon? Yes, but it will lack that smoky, crispy flavor. Replace the bacon with toasted nuts or breadcrumbs richer in herbs to compensate for the texture. 3. Can I use only sour cream or only yogurt? Yes, but it will slightly change the consistency of the sauce. Only sour cream makes the salad creamier, while only yogurt makes it lighter and tangier. 4. Can the salad be prepared a day in advance? Yes, but the crispy breadcrumbs and bacon lose their texture if mixed beforehand. I recommend keeping the breadcrumbs separate and combining them just before serving. 5. Do I need to peel the potatoes? No, the skins of new potatoes are thin and actually add a nice texture. Just wash them well before boiling. Nutritional values Estimate per serving (out of 3): approximately 320 kcal Fat: 13 g Carbohydrates: 38 g Protein: 8 g Values are indicative and may vary depending on the type of bacon, yogurt, or potatoes used. If you use only low-fat yogurt, the fat content decreases slightly. It’s a salad that isn’t very high in protein, but it’s filling due to the potatoes and bacon. Storage and reheating The salad keeps in the fridge, in a covered container, for a maximum of 24 hours. However, the breadcrumbs and bacon become soft if mixed beforehand, so it’s best to add the breadcrumbs and green onion just before serving. I do not recommend reheating it; it’s best consumed cold or at room temperature.

Category: Savory Author: Varvara L. Views: 534 Date: 26.09.2024

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