It's the time that you find new potatoes in the market. They are so small and cute. I've seen some people teach us how to peel them, but in this recipe I've decided to eat them with skin on, because it was so thin and tender. Someone fried them in duck fat. Yummy! I just decided to make a salad. And it is a warm one, since it has fried bacon in it.
- a handful of new potatoes, round and small;
- 3 to 5 strips of bacon;
- 1 or 2 spring onions, both white and green part;
- 1/2 red bell pepper;
- fresh parsley (can't use dry for this one);
- extra virgin olive oil, a dash of balsamic vinegar;
- salt & pepper.
HOW TO MAKE:
First you boil the potatoes, skin on, in 2/3 more water then potatoes, lots of salt in. Boil them until they are soft to the penetrating fork, but not as soft to fall apart. Drain the water away and cut the potatoes in half or quarters depending on how small they are.
While the potatoes are boiling, in a nearby pan, fry some bacon, cut into thin little inch size bits. You can fry long strips and brake or cut them after they are crispy. Do not burn the bacon. It's just not nice.
Chop up the red bell pepper into small little bits like in the picture and the spring onion into small rings. Use both white and green parts of the onion. Chop the fresh parsley roughly, not too fine. The parsley leaves look nice in this one.
Mix all the ingredients together in a bowl and (important) do it while the potatoes are still warm. They will soak up the aromas of the bacon and the onion. You can add a few drops of balsamic vinegar into the mixing bowl. Assemble on plate. Enjoy!