Serious Eats: Recipes
Market Baby Potato Salad
There's usually a premium on baby potatoes, but sometimes, if I'm lucky, one of the vendors at my local farmers' market will simply charge a dollar or two a pound for all of their potatoes, big and small. If I'm willing to dig, I can get all the baby potatoes I want for super cheap, giving me the sense that I'm totally getting away with something.
So I figured I'd make some potato salad. The soft-boiled eggs combined with just a touch of mayonnaise and Dijon mustard serve as the creamy base of this potato salad; the cornichons adds tartness; the celery hearts, red onion, and lemon juice bring a variety of tart, bright flavors; and the smoked paprika contributes a rich, smokey component. And everything is better with bacon. Add some fresh herbs to round it out, and you've got a killer market baby potato salad.
If you time it right, you can hustle and get everything chopped up before the potatoes finish cooking. But do yourself a favor and get some slab bacon—pre-sliced bacon is usually too thin to cut into proper lardons.