Tiny Potatoes with Bacon & Cayenne-Toasted Pecans

  • Active Time 20m
  • Total Time 1h 40m

Yields 6 cups; serves six

This salad tastes best when the potatoes are tossed with the hot bacon dressing and left to sit for an hour while the flavors develop. You can reheat it to serve it warm; I like it best that way.


  • For the Pecans:
  • 1/2 cup pecan pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon unsalted butter, melted
  • For the Potatoes:
  • 2 pounds fingerlings or tiny new potatoes
  • Salt and freshly ground black pepper to taste
  • For the Dressing:
  • 5 strips bacon
  • 1/2 cup minced scallions
  • 1/4 cup dry sherry
  • 1/4 cup apple cider vinegar
  • 1 teaspoon mustard seeds, crushed
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup canola oil



Heat the oven to 350 degrees F. In a small bowl, toss together the pecans, salt, cayenne and butter. Spread this mixture on a baking sheet and toast until browned, about 15 minutes. Set aside to cool.


In a large pot, cover the potatoes with salted water. Bring to a boil and cook until the potatoes are tender, 15 to 20 minutes. Drain and pan-dry them. When they're cool enough to touch, slice or halve them (depending on their size). Set aside.


Sauté the bacon in a deep skillet over medium heat until crispy. Transfer the bacon to paper towels to drain, leaving the bacon fat in the pan. When the bacon is cool enough to handle, chop it and set it aside. Pour all but 1 teaspoon of the fat from the pan, add the scallions and sauté over medium heat until softened, 4 to 5 minutes. Remove the pan from the heat and whisk in the sherry, vinegar, mustard seeds, honey and parsley; combine well. Whisk in the oil in a slow stream.


Pour the warm dressing over the potatoes, sprinkle in the bacon and toss gently to coat well. Let the potatoes rest for about 1 hour so the flavors can deepen. Toss in the pecans, taste and add salt and pepper if needed.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 5848

nutrition information per serving

461 calories; 37g total fat; 14mg cholesterol; 244mg sodium; 25g carbohydrates; 4g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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