HERBED POTATO SALAD WITH BACON AND SCALLIONS

Herbed Potato Salad with Bacon and Scallions image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 12

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2 pounds red creamer potatoes, scrubbed and cut into eighths
3 garlic cloves, halved
1 sprig rosemary
3 sprigs parsley, plus 1 tablespoon coarsely chopped leaves
2 sprigs thyme
1 teaspoon black peppercorns
Coarse salt and ground pepper
Red-pepper flakes
6 ounces slab bacon, sliced lengthwise into 1/4-inch pieces
6 scallions, thinly sliced
1/4 cup extra-virgin olive oil
4 1/2 teaspoons red-wine vinegar

Steps:

Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).

Nutrition Facts : Calories 246 g, Fat 14 g, Fiber 3 g, Protein 7 g, SaturatedFat 3 g