1/2 lb. bacon, cut into 1/2 inch pieces (I used lardons since bacon is hard to come by here)
3 lbs. new potatoes
3 tsp. salt
6 hard-boiled eggs, sliced
1/2 chopped, green onions
1/2 C chopped dill pickles (for those of you in France, I've discovered that Cornichons Russe are pretty close)
1 1/2 tsp. celery seed (this I have never been able to find in France so I went without)
1/4 tsp. fresh ground pepper
1 tsp. garlic salt (I never use this. I used 2 cloves of fresh, minced garlic)
1 C. mayonnaise
1/4 C white wine vinegar (I only had red wine vinegar)
1/4 C. hot water
3 T. sugar (sucre poudre in France)
2 T. Dijon mustard
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels; reserve 1/2 C. drippings and set aside. (I had probably not even half that and it was still great)
Scrub potatoes and place in a large saucepan. Cover with water, add 2 tsp. salt, and bring to a a boil. Lower heat and boil gently until tender when pierced with a fork, about 25 minutes, depending on the size. Drain, peel (I never peel potatoes mostly because the skins are so tender but also because this seems to freak the French out. They love to peel stuff), and cut into 1/2 inch cubes. Place in a large bowl; add eggs, green onions, pickles, celery seed, 1 tsp. salt, pepper, garlic salt, bacon, and mayonnaise. Toss gently until combined. This can be refrigerated, covered, overnight.
In a small saucepan, heat reserved 1/2 C bacon drippings, vinegar, hot water, sugar and mustard. Bring to a boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature. If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.
Garnish with eggs cut into slices or wedges, bacon and parsley, if desired.
Serves 8
3 lbs. new potatoes
3 tsp. salt
6 hard-boiled eggs, sliced
1/2 chopped, green onions
1/2 C chopped dill pickles (for those of you in France, I've discovered that Cornichons Russe are pretty close)
1 1/2 tsp. celery seed (this I have never been able to find in France so I went without)
1/4 tsp. fresh ground pepper
1 tsp. garlic salt (I never use this. I used 2 cloves of fresh, minced garlic)
1 C. mayonnaise
1/4 C white wine vinegar (I only had red wine vinegar)
1/4 C. hot water
3 T. sugar (sucre poudre in France)
2 T. Dijon mustard
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels; reserve 1/2 C. drippings and set aside. (I had probably not even half that and it was still great)
Scrub potatoes and place in a large saucepan. Cover with water, add 2 tsp. salt, and bring to a a boil. Lower heat and boil gently until tender when pierced with a fork, about 25 minutes, depending on the size. Drain, peel (I never peel potatoes mostly because the skins are so tender but also because this seems to freak the French out. They love to peel stuff), and cut into 1/2 inch cubes. Place in a large bowl; add eggs, green onions, pickles, celery seed, 1 tsp. salt, pepper, garlic salt, bacon, and mayonnaise. Toss gently until combined. This can be refrigerated, covered, overnight.
In a small saucepan, heat reserved 1/2 C bacon drippings, vinegar, hot water, sugar and mustard. Bring to a boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature. If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving.
Garnish with eggs cut into slices or wedges, bacon and parsley, if desired.
Serves 8
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