Grilling season is upon us in the Pacific Northwest--so it's time to dust off the potato salad recipes! I have a number of favorite potato salads, including this simple, brightly-flavored version. As its title indicates, it features lemon (finely grated zest) and pepper (in the form of pepper-crusted bacon). Fantastic with grilled beef, lamb, pork, or chicken.
You can go directly to the printable recipe or I'll show you how to make it step-by-step...
For this salad, you want a low or medium starch potato--basically anything other than Russets. Russets are a high-starch/low moisture
potato best reserved for baking, mashing and thickening a soup.
Red-skinned potatoes are low-starch; potatoes such as Yukon Golds and Yellow Finns are
medium-starch. I'm using some red-skinned fingerling potatoes here.
As the ingredients for the dressing indicate, this recipe is a kissing cousin to German potato salad. My Dad loved German potato salad, and it was a favorite of mine growing up.
1) We are going to roast (rather than boil) the potatoes, so preheat the oven to 400 degrees Fahrenheit.
2) Wash 3 lbs. of potatoes and spread them out on a sheet pan. They'll still be a bit wet, but that's OK.
3) Put the potatoes in the preheated oven for 5 minutes. Shake the pan and return them to the oven for another 5 minutes. The potatoes should now be completely dry--and ready to accept a nice coating of olive oil.
4) Brush the potatoes generously with olive oil...
...and give them a good sprinkling of salt.
5) Return the potatoes to the oven. Roast until they are fork-tender, an additional 10-20 minutes (or more) depending on the size and type of the potatoes. Set the roasted potatoes aside to cool slightly.
~ While the potatoes are roasting, you can prepare the ingredients for the dressing. ~
6) First, we'll mince 2 shallots. Begin by shaving each end off the shallot and peeling off the outer skin. You'll wind up with 2 segments...
...slice the segments...
...and chop the shallot slices finely. Set aside.
7) Remove 6 ounces of pepper-crusted bacon from the package. Stack the bacon strips and cut into crosswise pieces.
8) Transfer the bacon to a large (unheated) skillet.
9) Place the skillet over medium heat and cook the bacon until it is crispy.
9) Drain the bacon on some paper towels.
10) Immediately add the chopped shallots to the skillet...
...and cook in the rendered bacon fat...
...until they are soft and golden brown. Remove the skillet from the heat and set aside.
11) Cut the potatoes (they should be slightly cooled) into bite-sized pieces...
...and transfer to a large bowl.
12) Add the cooked shallots to the potatoes...
...and stir to combine.
13) Remove the zest from one lemon...
...and add the zest to the potatoes.
14) Juice the now zest-less lemon.
13) Measure out 2 tablespoons of fresh lemon juice and add it to the potatoes.
14) Add 3 tablespoons of white wine vinegar...
...and the reserved bacon.
15) Finally, mix in 2 tablespoons of olive oil.
16) Serve either warm or at room temperature. This salad is even better the next day and reheats beautifully in a skillet.
Lemon-Pepper Potato Salad
Serves 6.
3 lbs. waxy or "boiling" potatoes
olive oil
salt
6 ounces pepper bacon, strips cut into 1/2" crosswise pieces
2 large shallots, finely chopped
Zest from 1 lemon
2 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
2 tablespoons olive oil
- Preheat the oven to 400 degrees Fahrenheit.
- Wash the potatoes and spread them out on a sheet pan. They'll still be a bit wet, but that's OK. Roast the potatoes in the preheated oven for 5 minutes. Shake the pan and return them to the oven for another 5 minutes. The potatoes should now be completely dry--and ready to accept a coating of olive oil.
- Brush the potatoes generously with olive oil and give them a good sprinkling of salt. Return the potatoes to the oven. Roast until they are fork-tender, an additional 10-20 minutes (or more) depending on the size of the potatoes. Set the potatoes aside to cool slightly.
- Transfer the bacon pieces to a large (unheated) skillet. Place the skillet over medium heat and cook the bacon until it is crispy. Drain on a paper towel.
- Immediately add the chopped shallots to the skillet and cook the shallots in the rendered bacon fat until they are soft and golden brown. Remove the skillet from the heat and set the shallots aside.
- Cut the potatoes (they should be slightly cooled) into bite-sized pieces and transfer to a large bowl.
- Add the cooked shallots, cooked bacon, lemon zest, lemon juice, vinegar, and olive oil. Stir to combine well.
- Serve warm or at room temperature.
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
If you'd like to subscribe to future posts, you can do it here.
amazing pictures! and i love potato salads. this is great - simple and great combination of flavours.x
Posted by: diva@theSugarBar | May 01, 2008 at 10:03 AM
This sounds delicious - I love German Potato Salad. I'm sure the pepper bacon and lemon zest add a lot to it.
Posted by: Rachel | May 01, 2008 at 11:22 AM
Wonderful Blog!! Will be coming here often!!
Posted by: Donna | May 01, 2008 at 12:53 PM
Those potatoes sound really tasty!
Posted by: Kevin | May 01, 2008 at 07:03 PM
OMG! Where did you get the glass juicer that you are using for your lemon? I have the exact same juicer and use it almost daily. It was handed down to me from my Gram...was yours a family thing?
Anyways, it was fun to see it and the salad looks amazing!~
Posted by: mirinblue | May 02, 2008 at 08:29 AM
mirinblue - that is funny about the juicer. My husband "brought it into our marriage," which was 25 years ago; he can't remember where he got it. We have a number of well-used kitchen tools from family (both his and mine) so it could be from his grandmother, who gave him a number of items when he set up house on his own.
Posted by: Heidi | May 03, 2008 at 06:41 AM
me again! I just finished making this potato salad and look forward to having it for dinner tonight (but it looks a little dry.....I may need to drizzle some lemon olive oil over it before serving.)
The potatoes took much longer to roast than indicated in your recipe....I used smallish Yukon Golds, no longer than 3 inches. I thought 30 minutes was a bit of hopeful thinking LOL. Mine took almost an hour to roast to the point where I could pierce them with a fork.
Not surprising, really, since that is how long baked potatoes take in an oven!
JOANN
everydaymatters.typepad.com
Posted by: JoAnn | August 16, 2008 at 01:15 PM
Hi Joann, thanks for stopping by again! I'll clarify in the recipe that the roasting time may be quite a bit longer. 30 minutes is typical in our oven, but then we generally get pretty small potatoes at our grocery, so that might account for the difference.
Posted by: Heidi A. | August 16, 2008 at 03:50 PM
this recipe sounds awesome. any particular reason why you don't emulsify the vinaigrette? Do you feel it's unnecessary?
Posted by: Margaret | June 16, 2009 at 12:17 PM