Foodies, forgive me, but I must confess something. I’m not that big on bacon.
I love waking up to its aroma on a Sunday morning (if someone else is cooking it) but that is generally where my affection ends. For the past year or more, bacon has been a popular subject for food writers eager to explore the complexity of what once played second fiddle to a plateful of scrambled eggs. People seem enthralled by the salty, crispy piece of cured pork.
Not for me. I think there is a time and a place for bacon and every once in awhile, despite my general ambivalence to its culinary ability. Yet, once every rare blue moon, I’m sidelined with a craving for a BLT and I have to have it immediately.
The latest bacon craving happened, conveniently, in the grocery store and resulted in a bacon, lettuce and heirloom tomato sandwich on nine-grain bread with an ample layer of goat cheese instead of mayo. Since buying bacon by the slice is unfortunately a non-option, I was left with a package of bacon and no desire to consume any of it.
I know that bacon has quite a loyal following and didn’t want to let it waste away in the refrigerator, forgotten among half-empty tubs of hummus and fat-free Greek yogurt.
I had seen a recipe for Emeril’s bacon potato salad on A Good Appetite and knew that I had to make it. Two pounds of red potatoes and a pinch of cayenne pepper later, I’ll never go back to regular potato salad.
- 2 pounds small red potatoes, quartered
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- ⅓ cup chopped celery
- 2 tablespoons green onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 4 hard-boiled eggs, coarsely chopped
- ¾ cup mayonnaise
- 1½ tablespoon whole grain mustard (we were all out & just used Dijon & it was great)
- 4 strips bacon, cooked crisp & crumbled
- Place the potatoes in a saucepan & cover with water. Bring to a boil. Cook until fork tender about 10 - 12 minutes. Drain & put in a bowl. While still warm season the potatoes with salt, cayenne, pepper and lemon juice. Toss well. Add the celery, onion, parsley & eggs.
- Mix the mayonnaise & mustard together. Stir into the salad. Add the bacon & toss gently.
- Serve right away or refrigerate & serve cold.