Warm Potato Salad with Bacon and Tomatoes

Warm Potato Salad with Bacon and Tomatoes is a comforting and delicious dish that is perfect for cooler days or as a side dish for barbecues, picnics, or potlucks. It offers a satisfying combination of flavors and textures that will please everyone at the table. This salad can be customized to suit personal preferences. You can add additional ingredients like chopped green onions, fresh herbs, or even a splash of vinegar to enhance the flavors and create your own twist. This warm potato salad is a hearty and satisfying dish that is perfect for any occasion. The combination of soft and buttery potatoes, crispy bacon, and juicy tomatoes creates a delightful texture and a burst of flavors.

Crisp bacon, fresh basil, and sweet tomatoes enhance the flavor of this potato salad. I spotted something like it in an Italian cooking magazine, tinkered with the idea, and came up with this version. It’s an excellent choice for a summer barbecue or as a companion to a frittata for brunch.

When I use onions raw in a salad, I like to soak them first in a bowl of cold water. This removes some of their sharp flavor and enhances their crunch. Be sure to pat them dry before adding them to the salad.

SERVES: 6

INGREDIENTS:

• 2 pounds waxy potatoes, such as Yukon Golds, scrubbed
• 1 medium red onion, thinly sliced
• 4 ounces bacon, cut crosswise into ½-inch-wide strips
• 1 large tomato, chopped
• Salt and freshly ground pepper
• ⅓ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• ⅓ cup shredded fresh basil

INSTRUCTIONS:

1. Place the potatoes in a saucepan and cover them with cold water. Bring the water to a boil, then cook the potatoes for about 20 minutes, or until they are tender when pierced with a knife. Drain the potatoes and let them cool slightly.
2. While the potatoes are cooking, place the sliced onion in a bowl of cold water, changing the water once or twice.
3. In a medium skillet, cook the bacon over medium heat until it becomes crisp and browned, stirring occasionally. Use a slotted spoon to remove the bacon from the skillet and drain it on paper towels.
4. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add the chopped tomato, salt, and pepper to taste to the skillet. Cook for about 4 minutes, stirring occasionally, until the tomato is slightly softened. Remove the skillet from the heat.
5. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, 1 teaspoon of salt, and pepper to taste.
6. Drain the onion slices from the bowl of water and pat them dry.
7. Peel the cooked potatoes and cut them into thick slices. Arrange a layer of potatoes on a serving platter. Sprinkle some of the shredded basil over the potatoes and drizzle some of the dressing on top. Scatter some of the onion slices and tomato mixture over the potatoes.
8. Repeat the layering process with the remaining potatoes, basil, dressing, onion, and tomato mixture.
9. Scatter the cooked bacon on top of the layered potatoes and vegetables.
10. Serve and enjoy!