Recipes: French Potato Salad, Party Colored Coleslaw

by Anne Maxfield on September 3, 2010

Accidental Locavore Party Colored ColeslawLast week, theAccidental Locavore was using up the last of the latest farmbasket and anticipating company so I whipped up a batch of potato salad and coleslaw. I’m not a big fan of mayo and egg based potato salad so my fat delivery system comes via bacon. Here’s my version of a French potato salad:

  • Wash and cut into small chunks about a dozen small potatoes. I used small corollas, but new potatoes work fine too.
  • Cook in salted water to cover, until fork tender.
  • While the potatoes are cooking, slowly cook about 4-5 slices of thick bacon, sliced into 1/2″ matchsticks until browned and the fat is rendered.
  • Drain the potatoes and put in a large bowl.
  • Add 1 red onion chopped and about a tablespoon of fresh thyme (leaves stripped from the stems). You can also use fresh tarragon.
  • Remove the bacon from the pan and add to the potatoes.
  • Pour the bacon fat into a small heatproof bowl. Add red wine vinegar, salt and pepper and about 1-2 tablespoons of Dijon mustard. Mix well and pour over the potatoes. Toss until the dressing is absorbed.
  • You may need to add a little olive oildepending on how much fat the bacon has rendered. I like my salad dressing to be a little more acid than oily so I usually do about a 50-50 oil to acid ratio, but it’s up to you to adjust to taste.

For the party colored coleslaw, shred in a food processor with the shredding disk:

  • 1 small head purple cabbage
  • 1 each red,orange, and yellow peppers
  • 1-2 carrots (peeled)

Put in a mixing bowl. Add 1 onion finely chopped (I used a red one, keeping with the party colors)

Mix in:

  • About a cup of mayonnaise (I used my own)
  • 1/2 cup cider vinegar
  • 1/2 cup juice from a container of dill pickles (if you have it)
  • Salt and pepper

Adjust to taste, serve and enjoy.


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