This summer standby is traditionally served warm. It doesn't take too many ingredients and it's a reliable crowd-pleaser. I used Yukon golds, but any waxy or semi-waxy potato would work. This recipe makes a moderate amount, and can easily be increased for more people. 2 lbs. waxy potatoes 6 strips thick-cut bacon 6 green onions, sliced thin 1 shallot, minced finely 1/4 c. cider vinegar (or more for zingier salad) 1/4 c. cold water 2-3 tsp. honey or Golden Syrup 2 tsp. whole grain mustard 1-2 tsp. black pepper 2 + tsp. salt Boil the potatoes. For the best texture, boil them whole in their skins. When they're 90% tender, remove from heat and drain. When they cool slightly, hold them in a dishtowel and peel with a paring knife. Cut into large cubes. Meanwhile, cook the bacon until mostly crisp and drain on a paper towel, reserving 2 Tbsp. of the bacon grease. (You can do this all in one skillet if it's large enough and your bacon doesn't crust onto the bottom.) Heat th...
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