French chef Laurent Tourondel has reinvented potato salad, said Peter Kaminsky in Food & Wine. But Tourondel, the chef-proprietor of New York’s popular BLT restaurants, insists that his version of this summer staple isn’t French. He beefs up his recipe with applewoodsmoked bacon, mustard oil, and barbecue sauce. “The taste,’’ says Tourondel, “is very American.”
Potato Salad With Bacon and Barbecue Sauce
The mayonnaise dressing for this potato salad gets pungency from mustard oil (store-bought spicy mustard works fine, too) and a bit of smoky-sweet flavor from bacon and bottled barbecue sauce.
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4 lbs small red potatoes
1-1/4 cups mayonnaise
2 tbsp barbecue sauce
2 tbsp mustard oil or spicy mustard
1/2 lb lean bacon, preferably applewood-smoked, thinly sliced
2 tbsp sherry vinegar
2 celery ribs, diced
1 small red onion, minced
1/4 cup chopped parsley
1 tbsp chopped tarragon
Salt and freshly ground pepper
1/4 cup onion sprouts, for garnish (optional)
In large pot, cover potatoes with cold salted water and bring to boil over moderately high heat. Cook until potatoes are tender, about 35 minutes. Drain potatoes and, when they are cool enough to handle, slice in half. Meanwhile, in medium skillet, cook bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble. In large bowl, mix mayonnaise with barbecue sauce, mustard oil, sherry vinegar. Fold potatoes into dressing while they are still warm. Let potato salad stand, stirring a few times, until potatoes have cooled and absorbed most of dressing, about 20 minutes.
Add celery, red onion, parsley, and tarragon to potatoes; season with salt and pepper. Let stand for additional 20 minutes, stirring a few times. Garnish with bacon and sprouts. Serves 10.
