New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef (see page 284).
Recipe information
Yield
serves 4
Ingredients
1
3
1
3
3
Need to make a substitution?
Preparation
Step 1
In a large saucepan, bring 1 inch water to a boil; add salt and potatoes, and reduce to a simmer. Cover; cook until potatoes are tender when pierced with the tip of a sharp knife (but not falling apart), 25 to 30 minutes. Drain; cool slightly, and halve potatoes.
Step 2
In a small skillet over medium heat, cook bacon, stirring often, until crisp, 3 to 5 minutes. Add onion, and cook, stirring often, until tender, 2 to 4 minutes. Remove from heat; stir in vinegar and mustard.
Step 3
Toss bacon mixture with warm potatoes. Season with salt and pepper, and drizzle with more vinegar (about 1 tablespoon), if desired. Serve warm.