This isn’t your standard heavy, mayonnaise-laden picnic side. The magic of this dish relies on a German-style warm vinaigrette, elevated by the deep, nutty flavor of browned butter.
The secret to success here is temperature: the potatoes must be dressed while they are still steaming hot so they absorb the dressing like a sponge.
Ingredients
- 2 lbs (900g) Yukon Gold potatoes: Scrubbed and cut into 1-inch cubes. (Avoid russets; waxy potatoes hold their shape when tossed).
- 6 slices thick-cut bacon: Cut into 1/2-inch pieces.
- 4 tbsp (55g) high-fat butter: Cultured or Amish roll butter is best for a richer flavor.
- ¼ cup apple cider vinegar: Provides the necessary acid to cut the fat.
- 2 tbsp coarse whole-grain mustard: Adds texture and a sharp, earthy bite.
- 1 medium shallot: Finely minced.
- ¼ cup fresh chives: Finely chopped.
- Kosher salt and freshly cracked black pepper.
The Method
- Boil the potatoes 15-20 minutes
- Place the cubed potatoes in a large pot and cover them with cold water by about an inch. Generously salt the water (it should taste like the sea). Bring to a boil, then reduce to a simmer until the potatoes are easily pierced with a fork but not falling apart.
- Render the bacon 8-10 minutes, medium-low heat
- While the potatoes boil, add the chopped bacon to a cold skillet. Turn the heat to medium-low and let the fat render out slowly. Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel-lined plate. Leave the bacon fat in the skillet.
- Brown the butter 3-5 minutes, medium heat
- Add the 4 tablespoons of butter directly to the bacon fat in the skillet. Swirl the pan continuously as the butter melts and begins to foam. Watch it closely — the milk solids will drop to the bottom and turn a toasted brown color, giving off a distinct hazelnut aroma. Immediately remove the pan from the heat so it doesn’t burn.
- While the browned butter and bacon fat mixture is still hot (but off the burner), vigorously whisk in the apple cider vinegar, coarse mustard, and minced shallot. The residual heat will soften the raw bite of the shallot and help emulsify the dressing.
- Drain the potatoes well and transfer them to a large mixing bowl while they are still steaming hot. Pour the warm dressing over the top. Add the crispy bacon and chopped chives. Gently fold everything together until the potatoes are evenly coated. Season to taste with salt and heavy black pepper.
The Hot Potato Rule: Never rinse your boiled potatoes with cold water for this recipe. Starch cells expand when hot, making them incredibly porous. If you let the potatoes cool down, those cells close up, and your dressing will just pool greasily at the bottom of the bowl instead of absorbing into the potato.
