My husband likes to grow things. This summer, he decided to try potatoes. But this is a man who never does anything half way. So now we have to figure out how to store the lion's share of the 75 pounds he grew. And they're fingerlings, which don't store as well as bigger varieties.
We've already had them mashed, steamed and chilled in salad, roasted and baked. Tonight I was making a simple pan roasted chicken dish, and usually would add a couscous or rice on the side. But this time I made a warm potato salad with bacon and peas. And it was completely a cinch. This is one recipe I'll be repeating. (And repeating. And repeating.)
1/4 pound bacon
2 pounds fingerling potatoes, scrubbed
1 cup frozen peas
2 tablespoons white balsamic or white wine vinegar
olive oil (optional)
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley
Set a pot of water to boil and preheat the oven to 425. Boil the potatoes for 22 - 30 minutes until tender. Meanwhile, arrange the bacon on a baking sheet or in a frying pan. Cook the bacon in the oven until brown, 10-20 minutes depending on thickness.
Remove the bacon from the pan and set aside. Toss the peas into the hot pan and roast for a minutes or two until hot. Remove the peas into a large heat-proof bowl.
Drain the potatoes and set aside. Carefully cut each one into 1" chunks and add to the peas. Potato skins which begin to peel off can be discarded. If the skins cling tightly, leave them on. (Many of the nutrients are found in potato skins.)
Then, add 1-2 tablespoons of bacon fat or of olive oil to the bowl and toss. Drizzle the vinegar over the potatoes as well. Mince the bacon, add the bacon and herbs to the salad. Toss once more and serve warm.