Most everyone I know likes potato salad. It’s a great side dish for all those summer parties, picnics, and cookouts. I like it too, however the typical American potato salad often has gluten, and isn’t very healthy. Today I’ve made it for lunch, but with how much it makes it’ll be for several lunches. Typically it’s served warm – but works great both warm and cold.
3 pounds red potatoes (yukan gold has also worked well)
1 pound gluten free bacon
1 pound fresh green beans
10 radishes (if using small radishes)
1/4 cup fresh parsley
1 clove of garlic, minced
1 teaspoon salt
1/4 cup tarragon vinegar
1/2 cup olive oil
1/4 cup gluten free chicken broth
ground pepper, to taste
Fill a larger pot with water and a little salt and set up on high to get it boiling, and set oven to 350F. While the water is boiling – slice up your potatoes about 1/4 inch thick (if kids are eating them, consider slicing in half) and laying your bacon in strips on baking sheets. I’ve been baking my bacon for years now – there is no splatter to burn me, it cooks more evenly, and if you line the pan with tin foil – even less mess.
When the water is boiling add the potatoes, and cook them for about 15 minutes. They’ll be soft with some firmness and won’t be mushy or flimsy. Bacon will go in the oven for 12-16 minutes. With 2 pans my bottom rack was done around 12 minutes and top around 16.
While the potatoes and bacon are cooking, get another smaller pot of water going on medium heat, cut up the green beans and add to the water with a little bit of salt. They’ll cook for about 7 minutes, just enough so that they’re tender. Slice the radishes.
Use a spatula and move the bacon from the baking sheets to paper towels to get some of the grease off, and let cool a bit before you crumble it. Drain the potatoes and the beans and add those to a larger bowl with the cut radishes.
In another bowl, whisk together the chicken broth, olive oil, tarragon vinegar, minced garlic, salt and pepper. Add it to the larger bowl with the vegetables and gently combine. Top with the fresh parsley and bacon. Serve warm.