German-style potato salad automatically wins over the baconless, mayo-choked goop we continue to serve at family reunions. And you wonder why nobody gets along. This potato salad with horseradish follows the same idea, replacing the vinegar with a bright lemon-scallion-anchovy dressing and adding parsley and yellow peppers for some textural variation. Naturally, we’ve kept the bacon around.
Steaming rather than boiling results in a more tender, fluffy potato, and also minimizes the chance of overcooking. Try this recipe the next time you need a great potato side that doesn’t involve mayo, a masher or a drunken fight between cousins.
- 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.