Fingerling Potato Salad, Mexican Style

When it gets as hot as it gets here, with triple digits for sometimes an entire week at a time, salad are the food of choice.

New ways to fix potatoes always works.

This turned out really great, and I hope you like it.

INGREDIENTS:

• 12 to 14 small fingerling potatoes
• 4 slices bacon
•            8 Brussels Sprouts, quartered
• 1 large red onion, peeled and sliced in rounds
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon rendered bacon fat
• 4 tablespoons red-wine vinegar
• 1 chipotle chile en adobo, or to taste, mashed and minced
•  Kosher salt and freshly ground black pepper to taste
• INSTRUCTIONS:

1. Take the potatoes and place in a sauce pan, add some salt and barely cover with water. Cook the potatoes until nearly done. Drain, spread on a cookie sheet and cool.
2. Clean the Brussels and then add them to the potatoes and cook until al dente, drain and spread with the potatoes to cool.
3. Cook 4 slices of bacon, cut up into 1" pieces until crisp. Remove to paper toweling to cool. 
4. Take one tbsp of the rendered bacon fat, add 4 tbsp olive oil, and the red wine vinegar, and whisk. Add salt and pepper and the chipotle chile, and whisk again. 
5. When potatoes are cool, slice in half and then add with the red onion rings to the bacon pan, and saute until browned nicely and the onions are softened and charred. Remove. Add the Brussels and char them a bit. 
6. Add all to a bowl, and mix thoroughly, adding the bacon pieces over the top after mixing the dressing well into the veggies. 

SERVES: 4-6

NOTES: You could use fresh green beans or pea pods or broccoli as the extra veggie. 

SOURCE: NYTimes

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