One of the best ways to add flavour to any ingredient is to roast it, especially the humble potato. That simple twist elevates this classic salad into something memorable. Add in the sharp flavours of capers, mustard and vinegar, and you'll have a new family classic. Serves 4.
4 or 5 thick slices of bacon
20 or so baby red potatoes or any other type of potato
salt and pepper
Parsley
Pickles, diced small or capers
1 tablespoon grainy mustard
1 tablespoon mayonnaise
Red wine vinegar
Stack the bacon slices on top of each other, then cut them into thin pieces. Toss them into a large saute pan, add a splash of water and begin heating the works over medium-high heat. (By adding water to the raw bacon, you're less likely to burn it as it gradually releases its fat and browns evenly. When the water evaporates and the bacon begins to brown, turn the heat down a notch and continue cooking until it's all nice and crisp.) Strain and reserve the fat. Set aside the bacon.
Meanwhile, preheat your oven to 400F. Cut the baby potatoes in half. Toss them with the bacon fat and salt and pepper and roast until they're golden brown, about 40 minutes. Cool to room temperature.
Toss the potatoes with the bacon pieces, parsley, pickles, mustard, mayonnaise and vinegar then serve right away or save for later. This salad is great when it's made the night before a party.
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