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Tiny Potatoes with Bacon & Cayenne-Toasted Pecans

Source: Fine Cooking - Issue No. 16
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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  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 teaspoons unsalted butter, melted
For the Potatoes:
2 lb. 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
Tiny Potatoes with Bacon & Cayenne-Toasted Pecans Recipe at
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 scallion 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 Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 6 cups; serves six
Calories: 461
Fat. Total: 37g
Fiber: 4g
Carbohydrates, Total: 25g
Sodium: 244mg
% Cal. from Fat: 72%
Cholesterol: 14mg
Protein: 6g
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