Smoked Paprika Potato Salad with Bacon

Ingredients

Equipment Needed

• •Large pot for boiling potatoes
• •12-inch cast iron skillet
• •Large mixing bowl
• •Wide, shallow serving bowl

Instructions

1. 1

   Cook the potatoes properly

   Place whole, unpeeled potatoes in a large pot and cover with cold water by two inches. Add a generous tablespoon of salt. Starting in cold water allows the potatoes to cook evenly from edge to center. Bring to a boil over high heat, then reduce to a steady simmer. Cook until a paring knife slides through the center with no resistance, 20 to 25 minutes depending on size. The potato should not crumble when pierced.

   Yukon Golds are essential here. Their waxy texture holds shape while their buttery flesh absorbs dressing beautifully. Russets would turn to mush; red potatoes work but lack the richness.
2. 2

   Render the bacon

   While potatoes simmer, arrange bacon strips in a single layer in a cold cast iron skillet. Set over medium heat. Starting cold allows the fat to render slowly before the meat crisps, producing shatteringly crisp bacon without burnt edges. Cook, flipping occasionally, until deeply golden and crisp throughout, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve two tablespoons of the rendered fat.

   Save the remaining bacon fat in a jar in your refrigerator. It keeps for months and transforms everything from fried eggs to cornbread.
3. 3

   Build the dressing

   In a large mixing bowl, whisk together the mayonnaise, sour cream, whole grain mustard, Dijon mustard, apple cider vinegar, smoked paprika, sweet paprika, cayenne, salt, and black pepper. Add the reserved warm bacon fat and whisk vigorously until the dressing is completely smooth and emulsified. The fat adds depth and helps the dressing cling to the potatoes. Taste and adjust salt. The dressing should be bold because the potatoes will dilute the flavors.

   The bacon fat must be warm when whisked into the dressing. Cold fat will break the emulsion. This is the same principle that governs mayonnaise itself.
4. 4

   Dress the warm potatoes

   Drain the potatoes and let them cool just until you can handle them, about five minutes. The skins should slip off easily under gentle pressure from a towel or your fingers. Cut into generous one-inch chunks and add to the bowl with the dressing while still warm. Warm potatoes absorb dressing like a sponge. Cold potatoes merely wear it like a coat. Fold gently to coat without crushing. Some pieces will break. This is correct. Those starchy edges thicken the dressing.

5. 5

   Add crunch and freshness

   Add the celery and the white parts of the scallions to the dressed potatoes. Fold gently to distribute. The celery provides essential crunch that contrasts with the creamy potatoes. Cover and refrigerate for at least one hour, or preferably overnight. The flavors need time to marry and the starches will set the texture properly.

6. 6

   Finish and serve

   Remove the salad from the refrigerator thirty minutes before serving to take off the chill. Taste and adjust seasoning. The cold dulls flavors, so you'll likely want more salt and perhaps a splash more vinegar. Roughly chop the bacon into irregular pieces and fold in three quarters of it, reserving the rest. Add the parsley and half the chives, folding gently.

   Adding bacon just before serving keeps it crisp. If folded in during the overnight rest, it turns chewy and loses its character.
7. 7

   Present with intention

   Transfer to a wide, shallow serving bowl. Scatter the reserved bacon pieces across the top where they'll catch the eye. Sprinkle with the remaining chives and scallion greens. Dust generously with smoked paprika. The paprika isn't merely decorative. It announces the dish's soul before the first bite. Serve at cool room temperature for the best flavor and texture.

Chef Tips

• •Duke's mayonnaise is the South's secret weapon, tangier and more assertive than national brands. If you can find it, use it. Hellmann's works admirably as a substitute.
• •The salad improves dramatically after an overnight rest in the refrigerator. The flavors meld and the texture firms up. Make it the day before your cookout and thank yourself later.
• •For a sharper bite, substitute half the sour cream with crème fraîche. The extra tang plays beautifully against the smoky paprika.
• •If transporting to a cookout, keep the bacon separate in a small container and scatter it over the top just before serving. Humidity is the enemy of crisp bacon.

Advance Preparation

• •The dressed potato salad, without bacon and fresh herbs, can be refrigerated for up to three days. The flavors continue to improve.
• •Bacon can be cooked up to two days ahead and stored in an airtight container at room temperature. Do not refrigerate or it will lose its crispness.
• •The dressing can be made three days ahead and refrigerated. Whisk well before using as it may separate slightly.

Frequently Asked Questions

Nutrition Information

1 serving (about 280g)