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easy | 0 servings | prep: | cook:
Ingredients: |
* 2 pounds Yukon Gold or other waxy potato, boiled to tender and peeled
* 1 large garlic clove, pressed
* 1/2 teaspoon caraway seeds
* 4 slices (4 ounces) Bacon, cooked and finely crumbled
* 1/4 cup red wine vinegar
* 1/2 teaspoon sugar
* Kosher salt and freshly ground pepper to taste
* 3 tablespoons extra virgin olive oil or more to taste
* Flat leaf parsley leaves to garnish
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Directions: |
1. Cut the potatoes into fork-sized chunks and place in a large bowl. Add the garlic, caraway seeds, bacon, vinegar and sugar. Toss well.
2. Season to taste with salt and pepper and then toss again. Add the olive oil, toss and taste for seasoning. Add more olive oil or vinegar to adjust tang. Garnish with Parsley leaves.
3. Let the potato salad sit for 20 minutes at room temperature before serving to allow the flavors to marry. Store in the refrigerator, tightly covered, for up to 3 days.
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Wine pairing: |
White Wine |
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