Roasted Potato Salad with Bacon, Fresh Herbs & Roquefort

4 Oct

I don’t know about you, but I love potato salad. I have experimented with every different type of potato you can think of, and have come to love whole baby fingerlings or small rustic yellow potatoes, skin on and cooked whole.

I made this yesterday for a pig roast out at my old managers house in Vernonia, hence the dirty looking tablecloth (yes, there is a whole pig on the table, and yes, that is his nose). More pictures to come on the pig roast, and until then a little side dish to tide you over…

Roasted Potato Salad with Bacon, Fresh Herbs & Roquefort

Makes a medium metal bowl-full. Would serve 8 comfortably.

Ingredients:

  • 3-pounds fingerling potatoes, or another small type of potato
  • olive oil
  • salt & pepper
  • 5-slices bacon, chopped into small chunks
  • 1-large yellow onion, chopped
  • 1-batch homemade aioli (2 egg yolks to one cup of oil), with extra lemon juice. Recipe in previous post if needed.
  • 5-or so green onions, chopped
  • big handful of basil, chopped
  • big handful of parsley, chopped
  • handful dried cranberries
  • juice of 1 lemon
  • roquefort, or any other good blue cheese, broken into little pieces

Directions:

Preheat oven to 400 degrees. Toss potatoes in a bowl with a generous amount of olive oil, salt and pepper. Place potatoes on a baking sheet and bake for 20-25 minutes, until cooked through and golden brown. Broil for the last few minutes. Skin should be slightly wrinkled.

In a cast iron pan on the stove, brown bacon and onion, until onion is golden and slightly caramelized. Make sure not to burn the onions. Put aside to cool.

While potatoes are baking, whip up a batch of homemade aioli, making sure it is extra lemony. You could skip this step and use store bought mayo, but it will definitely not be the same.

When potatoes are finished baking, put them in a large bowl to cool. Once cooled, add bacon and onion mix, aioli, and fresh herbs. Mix together and season with salt and lemon juice. Let sit for a few hours, or sprinkle with cranberries and blue cheese and serve right away. Would be a great addition to any potluck, roast or winter party.

Stay tuned for more to come!

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2 Responses to “Roasted Potato Salad with Bacon, Fresh Herbs & Roquefort”

  1. frugalfeeding 10/04/2011 at 7:02 am #

    Love the photo! Potato salad is so yummy. Great recipe!

    • clofried 10/04/2011 at 10:35 am #

      Thank you! Thanks for the comments, I always appreciate them.

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