This warm, rich potato salad is a traditional Barossa dish, although Maggie Beer adds her own touch by using waxy rather than starchy potatoes. The key ingredient here is a good-quality maple-cured bacon.
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2 1/4 pounds medium red potatoes, scrubbed
3 tablespoons unsalted butter, melted
3 thick slices maple-cured bacon (2 ounces)
1/2 cup heavy cream
2 tablespoons red wine vinegar
1 medium red onion, very finely chopped
1/4 cup snipped chives
Freshly ground pepper
How to Make It
In a large saucepan, cover the potatoes with water, season generously with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, about 25 minutes. Drain and let cool slightly, then peel the potatoes and cut them into 1/2-inch pieces. Transfer the potatoes to a large bowl and toss with the melted butter.
Meanwhile, in a small skillet, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Drain on paper towels and crumble into small pieces. Wipe out the skillet.
Add the cream to the skillet and bring to a boil. Remove from the heat and stir in the vinegar. Pour the cream over the potatoes, add the onion and chives and fold together gently. Season with salt and pepper and serve warm.
The recipe can be prepared through Step 2 and kept at room temperature for up to 4 hours.
A bright, citrusy Riesling from the Barossa's Eden Valley or a fruity rosé will provide a nice contrast to the crisp smoky bacon and the rich and creamy texture of this outstanding potato salad.
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