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Bachelor Norwegian Farmer Potato Salad
By the time the announcement for our neighborhood's annual 4th of July block party
arrived with its request that we bring an "ethnic dish," we had long since settled on what
we wanted to prepare. Rather than change the menu plans, we decided to change the name.
Niece Erin's suggestion won. So long, "warm potato salad with fried potato skins."
Hello, "bachelor Norwegian farmer potato salad."
| 8 medium white potatoes |
12 slices bacon |
| 1 medium red onion, chopped |
1/4 c. red wine vinegar |
| 1/4 c. olive oil |
2 T. Dijon mustard |
| salt and freshly ground black pepper to taste |
1 c. Italian parsley, chopped |
| 2 T. fresh tarragon, chopped |
vegetable oil |
| 1 egg, beaten |
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- Peel 3 of the potatoes in wide strips, taking 1/8 inch of flesh with the skin.
Cover these peels with cold water and set aside. Peel the remaining potatoes and discard
the peels.
- Immerse the potatoes in cold salted water. Cook them to tender but firm, about
30 minutes.
- Cut the bacon into 1 inch pieces and fry to crisp. Drain on paper towels.
- Sauté the red onion to limp in the bacon fat. Remove the skillet from the heat and
whisk in the vinegar, olive oil, mustard, salt, and pepper.
- When the potatoes are done, drain them. After they have cooled just enough to handle,
slice them into a large bowl. As you add potatoes, ladle in some of the dressing, parsley,
tarragon, and bacon. Continue slicing, adding, and ladling until everything is in the
bowl. A couple of gentle tosses should be enough to coat the potatoes fully and evenly.
- Heat the oil in a deep, small skillet or saucepan. Cut the reserved potato peels into
1 inch squares, toss them with the egg, and fry them to crisp and brown, about 6 minutes.
- Add the fried potato skins to the salad as a garnish and serve warm.
8 servings
Source: The Silver Palate Good Times Cookbook
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