662. COLD POTATO SALAD with GRILLED SWEET SLAB BACON

5 pounds fingerling potatoes
1 pint smoked paprika aioli (recipe follows)
1 bunch scallions, finely chopped
2 pounds slab bacon
About ¼ cup brown sugar
About ¼ cup honey

Cook fingerling potatoes in salted boiling water until tender. Drain and allow potatoes to cool. Split potatoes lengthwise and toss with paprika aioli and scallions. Refrigerate until potato salad is completely chilled. Slowly render slab bacon in a large roasting pan over medium heat. Halfway through rendering, coat slab with brown sugar and honey, and grill over medium heat to finish. Allow to cool. Slice bacon against the grain and layer slices on a large platter. Spoon the chilled potato over and serve.

Smoked Paprika Aioli

serves 10-15

12 large garlic cloves, minced or pressed
1 Tbs. lemon juice
3 egg yolks
2 tsp. coarse sea salt
2 cups extra-virgin olive oil
Smoked paprika to taste

All ingredients should be at room temperature. In a blender or food processor, place egg and chopped garlic. Whirl until garlic is smooth. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. Add the lemon juice and salt. Season to taste with smoked paprika.


courtesy of: Todd English and Victor LaPlaca, Olives, New York, New York / Avalon Wine, 201 SW 2nd Street, Corvallis, Oregon 97333, 541-752-7418