I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.

Ingredients

  • Salt
  • 5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
  • 6 scallions, thinly sliced into rings
  • 2 tablespoons garlic-infused oil
  • 10 slices ( 1/2 pound) bacon
  • 2 tablespoons yellow mustard seeds
  • ¼ cup good-quality white wine vinegar
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      380 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 9 grams protein; 18 milligrams cholesterol; 312 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings

Preparation

  1. Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.
  2. Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.
  3. Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.
  4. Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

45 minutes

Dining and Cooking