Hot Potato Salad Recipe
A Champagne RecipeThis easy salad recipe is similar to German potato salad, but by including salad greens and using champagne vinegar for the dressing, it becomes a popular speciality of the Champagne region. Most home cooks in Champagne-Ardenne (the official name of the region where champagne grapes are grown) have their own version for hot potato salad, and many recommend using pissenlit or dandelion greens for the greens. I often make this with arugula, which you may be able to find more easily, and the results are just as fabulous. You really should use champagne vinegar to make this potato salad to get the authentic taste, but I won't tell if you substitute another high quality white wine vinegar.
Salade au Lard
Preparation time: 30 minutes
Makes 4 servings
DirectionsBoil the potatoes in their skin until tender, but not falling apart. Meanwhile cook the bacon until it has given up almost all of its fat - crispy, but not overcooked. Mix the vinegar, olive oil, sugar and salt and pepper to make a dressing. Drain the potatoes, peel if you wish, and slice them in 1/4 inch rounds. Place the greens in the bottom of the pot you used to cook the potatoes and place the potatoes on top of the greens. Add the bacon and then the dressing. Stir together. Serve hot. You can rewarm the potato salad if needed.
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