Purple potatoes are pretty when sliced!
I found a recipe in a recent Bon Appetit magazine for Potato Salad with Pancetta, Rosemary, and Lemon and adapted it for my fingerlings. This recipe was a little different than your traditional potato salad in that it was made with olive oil instead of mayonnaise, so it was billed as a lighter salad.
I halved the recipe, since I was only cooking for myself. I had no celery, so I did not include that, but that would definitely add some crunch and a contrasting texture. Also, I did not have pancetta, but I did have a small slab of my home cured bacon (which is not smoked - but regular smoked bacon would be good here, too) in my freezer that was an acceptable, if not better, substitute.
This turned out to be a delicious side dish. The lemon and olive oil dressing is bright and lively. Couple that with a nice freshness from the herbs, a hint of garlic, and some salty bits of crispy bacon, and you have a perfect potato salad for summer. Definitely lighter than the traditional stuff. And, it is kind of pretty with the purple and yellow potatoes, I think! Here is what I did:
Minnesota Vikings Potato Salad with Lemon, Rosemary, and Bacon
-adapted from Bon Appetit
-1 lb. purple fingerling potatoes, sliced in 1/2 in. rounds
-1/2 lb. yellow fingerling potatoes, sliced in 1/2 in. rounds
-1/3 c. extra virgin olive oil
-2 T. lemon juice
-1 t. lemon zest
-1 clove garlic, finely minced
-2 t. fresh rosemary, finely minced
-Salt and pepper to taste
-3 oz. thick-cut bacon (or pancetta), diced, cooked until crispy
-2 T. Italian parsley, finely minced
In a large pot of cold water, add your potatoes and some salt. Bring the potatoes to a boil, and reduce heat to medium. Cook for about 15 minutes or until the potatoes are tender and pierce easily with a fork.
While the potatoes are cooking, whisk together your olive oil, lemon juice, lemon zest, garlic, rosemary, and some salt and pepper. Taste. If it needs more of something, feel free to add. Set aside until potatoes are done cooking.
Drain well, and toss into a large bowl or container. While the potatoes are still warm, add your dressing and toss well. I used one of those large plastic GladWare containers, snapped the lid on, and tossed everything around to distribute the dressing. Taste again to check for seasoning (the recipe didn't give amounts for salt and pepper, and I found myself needing to add more of both at this stage). Chill in the fridge for at least a couple of hours, or overnight.
Allow to come to room temperature, add the bacon and Italian parsley, and toss well to incorporate. Serve it up and enjoy, all the while hoping and praying that Favre decides to return, otherwise we are screwed.
GO VIKES! :)