Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 21 2017
Potato Salad With Horseradish Recipe
1 pound baby red potatoes, halved
1 pound small white potatoes, halved
6 slices thick cut smoked bacon
1/3 cup extra virgin olive oil
2 heaping tablespoons prepared white horseradish
1/4 cup freshly squeezed lemon juice
2 scallions, finely sliced
2 anchovy fillets, finely chopped
coarse salt and freshly ground pepper
1/2 yellow bell pepper finely chopped
1/4 cup flat-leaf parsley, chopped
Using a vegetable steamer, steam potatoes for 10 minutes or until fork-tender. Transfer to a large bowl and let cool slightly.
In a medium skillet over medium heat, fry the bacon until crisp. Reserve one tablespoon of fat, and set bacon aside to drain on a layer of paper towels.
Whisk together the bacon fat, olive oil, horseradish, lemon juice, scallions and anchovies in a small bowl until emulsified, season with salt and pepper to taste, then pour over potatoes.
Crumble bacon into the bowl, then add the yellow pepper and parsley and toss lightly to coat completely.
Cover and let sit for 30 minutes, then serve at room temperature.