Whew, it’s been a while. I’ve been busy, you know, getting married!
What a cool, fun day we had. I’m so sad, actually, that’s it’s over. Everyone told me I’d feel relief. Really I just feel this huge sense of disappointment that we don’t get to party anymore! I mean, look at that photo – what cool friends we have! What a beautiful location we had!
Alas, back to work and cooking now. I actually made this recipe for my family a few weeks ago and everyone really enjoyed it. Potato salads seem to epitomize summer, but I’ve never understood the thick mayonnaise dressing that can’t sit out in the sun and fills your belly to the point of disgust. A few things make this potato salad stand out – a vinegar and oil dressing, cilantro, and beans. Together, they elevate the dish and make it taste, in my opinion, a lot more of summer.
1 pound potatoes
1/2 pound green beans
1/2 pound turkey bacon (I found a pepper turkey bacon)
1/2 cup cilantro
1 clove garlic
juice of 2 lemons
1/2 cup olive oil
red wine vinegar, to taste, to finish the dressing
Start by getting the potatoes in salted, boiling water. Cook them until they’re just barely soft all the way through. In the last couple minutes, toss the beans in and blanch them. When finished, put them in an ice/water bath to stop the cooking and keep the beans very green.
Meanwhile, brown the bacon in a separate pan. Keep the brown bits and rendered fat in the pan.
Mince the garlic, shallots, and jalapeno. Keep the seeds and ribs if you like it very spicy, otherwise remove. Toss them all in the rendered fat for a quick saute. You just want to barely cook these – the garlic should still be pungent, the jalapeno still fresh and spicy, and the shallots still crisp. In a bowl, mix the aromatics and rendered fat with the olive oil and lemon juice. Taste, and add more red wine vinegar if needed. Season with salt and pepper.
Once cool, chop the potatoes into cubes and the beans into inch-long pieces. Combine with the dressing and top with cilantro.