The best of both worlds (boiled and fried potatoes), this warm salad is cooked all in one skillet. The potatoes become tender as the water boils of, leaving just the bacon drippings to add a crispy exterior.
Warm Bacon and Tasso Potato Salad
Yields: 4 servings
- 4 slices thick-cut bacon, chopped
- ½ cup chopped tasso
- 1½ pounds assorted small round potatoes, halved
- 1¾ cups water
- ⅓ cup unsalted butter, cubed
- ½ cup frozen peas
- 3 tablespoons chopped fresh parsley
- ½ teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- In a 12-inch nonstick skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
- Add tasso to skillet; cook until heated through, about 3 minutes. Remove tasso from skillet; add to bacon.
- Add potatoes, 1¾ cups water, and butter to skillet; bring to a boil over medium-high heat. Reduce heat, and cook at a gentle boil until potatoes are almost tender, about 20 minutes.
- Turn potatoes cut side down. Return mixture to a boil over medium-high heat, and cook until liquid is evaporated and potatoes are browned on the bottom, 8 to 10 minutes more. Remove from heat. Stir in bacon and tasso, peas, parsley, lemon zest and juice, salt, and pepper. Serve immediately.