Serves: Makes 6 servings
- ½ cup pecan pieces
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 pounds fingerling potatoes or small new potatoes, scrubbed
- Hot Bacon Dressing:
- 6 strips thick-cut bacon, cut into ¼-inch pieces
- 1 teaspoon crushed mustard seeds
- ½ cup minced green onions
- ¼ cup dry sherry
- ¼cup apple cider vinegar
- ¼ cup vegetable oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon honey
Procedures:Fingerling potatoes—the knobby, small potatoes that look vaguely finger-like—are ideal in this recipe. Their slightly nutty, earthy flavor is perfectly matched to the bacon and pecan embellishments. If you’re using new potatoes that aren’t tiny, halve or quarter them before cooking.
- Preheat the oven to 350°F.
- Place the pecan pieces in a small bowl, drizzle the butter over, and add the salt and cayenne pepper. Toss to evenly coat, then scatter in a baking dish. Toast in the oven for 8 to 10 minutes, until lightly browned and aromatic. Set aside to cool.
- Place the potatoes in a large pan of salted water and bring to a boil over high heat. Decrease the heat to medium and simmer for 10 to 15 minutes, depending on their size, until the potatoes are tender but not falling apart. Drain well, then transfer to a large bowl.
- For the dressing, fry the bacon in a large skillet over medium heat for 5 to 7 minutes, until browned and crisp. Use a slotted spoon to transfer the bacon to paper towels to drain. Discard all but about 2 tablespoons of the bacon fat from the skillet. Add the mustard seeds and cook for about 1 minute, until lightly toasted, then stir in the green onions, sherry, vinegar, oil, parsley, and honey.
- Pour the dressing over the still-warm potatoes, add the toasted pecans and bacon, and toss to mix. Set aside for 30 minutes, stirring occasionally, before serving. Serve at room temperature for a salad. The potatoes can also be reheated in the oven to serve as a hot side dish.