Warm Yukon Gold Potato Salad
Yield: 6 Servings
3 Lbs. Yukon Gold Potatoes, Unpeeled
1 Tablespoon Kosher Salt
1 Cup Thinly Sliced Purple Onions (Optional)
1 Cup Crumbled Bacon
3 Tablespoons Chopped Flat Leaf Parsley
1-1½ Cups Bistro Style Remoulade
1 - 1 1/2 Teaspoon Hawaiian Alaea Sea Salt
This recipe is a perfect blend of flavors – Yukon Gold potatoes fresh from the farmer’s market, paired with a tangy Bistro style remoulade. It is reminiscent of the warm German potato salad that was popular years ago. But this time we've added a French bistro flare. The results are not only delicious. They will also have your guests clamoring for more.
Cut potatoes into 1½” cubes and place in a large pot. Cover potatoes with cold water, add salt, and bring to a boil over high heat. Reduce heat to medium high, and cook until potatoes are fork-tender – about 10 minutes. Make sure not to overcook the potatoes. Remove from heat, drain, and return to the pan.
Meanwhile, cook bacon in a skillet until crispy. Remove from pan, add onions (if using) and saute' until they are transparent.
Add bacon, onions, and parsley to the warm potatoes. Pour 1 cup remoulade over the top and toss gently. If the mixture is too dry, add more remoulade, 1-2 tablespoons at a time, tossing gently with each addition.
Check seasonings and add salt and pepper if necessary.
Cover and let stand for 10 minutes before serving to allow the potatoes to absorb some of the remoulade. Serve warm.