This week I’m sharing a couple of recipes with the coming Easter holiday in mind.
Our Easter meal this year will actually be a nice breakfast before church, but I suffered through some delicious “research” so I could share a recipe for those of you planning a traditional Easter lunch or dinner. Research is my favorite.
I love potatoes in any form, and this no-mayo potato salad is no exception. The savory bacon, shallot, garlic, and chives are a perfect compliment to the lightly sweet Yukon Gold potatoes. This Perfect Potato Salad is best served warm, but it can also be refrigerated overnight, then brought to room temperature just before serving, if need be.
Between you and me, it makes a great one-bowl lunch the next day, too. I’m the designated leftovers-eater at our house and I enjoyed every bite of my family duty on this one!
While we’re on the topic of potato salad…I don’t typically employ singing and dancing girls to accompany my recipes, but I just couldn’t resist sharing this “Solid Potato Salad” video. Get a load of the Ross sisters!
Wow, right? Can that even be real?? I’m not sure, but I hope you got a laugh out of it.
Now onto the Perfect (and solid! 😉 ) Potato Salad recipe:
- 1 1/2 pounds Yukon Gold potatoes washed and cut into quarters.
- Sea salt
- 1 pound thick cut pastured bacon
- 3/4 cup pastured butter
- 3 cloves garlic minced or pressed.
- 1 large shallot minced
- 2 Tbsp white balsamic vinegar
- Zest from 1 medium lemon no, it won't taste lemony!
- 3 Tbsp chopped fresh chives plus additional for garnish
- Additional salt and black pepper to taste
Cover the potatoes with water in a stock pot, sprinkle generously with sea salt, and boil until fork tender, but not mushy (10-15 minutes).
While potatoes are cooking, brown the bacon over medium high heat in a skillet. Remove the cooked bacon and allow to cool on a paper towel-lined plate.
Strain the bacon drippings through a fine sieve to remove any black bits, then wipe the skillet clean with a paper towel and return the strained drippings.
Heat the drippings and butter (cut butter into cubes for faster melting) over medium-high heat.
Once the butter is melted, add the garlic and shallots and cook until softened, stirring often.
Add the balsamic vinegar, scraping as needed to deglaze the skillet.
Turn the heat off and add the lemon zest and chives to the skillet, giving it all a quick stir.
Rough chop the cooked bacon and add it to the mixture.
Drain the cooked potatoes and return to their cooking pot. Use a potato masher to smash to desired consistency.
Pour the skillet mixture over the smashed potatoes and use a wooden spoon or spatula to incorporate all. Season with (lots of) extra sea salt and a little black pepper, to taste.
Garnish with additional chopped fresh chives and serve immediately.
This recipe is best served warm. If not serving immediately, bring to room temperature or give it a gentle heating before serving to reawaken all the flavors.
Adapted from Fine Cooking
Looking for more Easter recipes? Check out our easy and elegant Herb Scones with Lemon & Parmesan!
What’s on your Easter menu this year?