The Chew. I love it; love the hosts, the topics, the recipes, everything. Since I started staying home I've been able to watch it regularly and I honestly can't get enough of Clinton, Carla, Daphne, Michael and Mario. I love listening to them, I learn from them, they make me laugh, and it's an hour of time I take just for me. I look forward to each and every episode and literally drool over each and every recipe. I find myself bookmarking and adding pretty much every recipe I see them make to our menu and my list of menu options has grown by leaps and bounds, I honestly can't keep up! Since I love The Chew so much and we've inhaled everything I've made from the show, I decided to start doing a series called "Chewin' Tuesday".
Each Tuesday I am going to start sharing a recipe from Chew with all of you. So, without further or due I present to you the first of many installments of Chewin' Tuesday.
For the first recipe of this series I wanted to share a side. But not just any side, a creamy bacon potato salad. Since we're entering summer and grilling season, I thought a potato salad would be ideal. When I saw Curtis Stone making this potato salad and describing the tastes and elements during the process my mouth was literally watering. I have several potato salad recipes, but honestly, I can never have enough side options, and potato salad is one of my all time favorite sides. It's easy, pretty much everyone love is and it can be made in advance, leaving you more time to enjoy the sun, cookouts and your guests. It's a win win.
I love this potato salad for so many reasons; it's packed full of flavor from the crunchy cornichons, salty capers, sweet shallots, creamy mayonnaise, chicken stock and bacon. I mean, I think the bacon puts everything over the top and this is no exception. The bacon not only adds a slight saltiness but the perfect amount of crunchy to this creamy potato salad.
Creamy Bacon Potato Salad
2 Lbs Yukon Gold Potatoes, peeled and cut into 1 1/2 inch cubes
1 Cup chicken stock
1/4 Cup shallots, sliced
3 Tbsp cornichons, finely chopped
2 Tbsp capers, drained
4 Oz bacon, cooked and finely diced
2 Tbsp flat leaf parsley, finely chopped
3 Tbsp mayonnaise
1 Tbsp mustard
Kosher salt and freshly ground black pepper
Place potatoes in a large pot of well salted water and bring to a boil. Continue boiling until tender, about 10 minutes, until a sharp knife can pierce a potato and it slide off without falling apart. Once the potatoes are done, strain allowing water to drain off and then transfer to a large bowl.
Meanwhile, pour chicken stock in a small saucepan and place over high heat. Once the stock has come to a boil add shallots, cornichons, and capers and reduce heat to medium-low. Allow mixture to simmer about 2 minutes, until slightly tender.
Add 1/3 of the stock mixture to the hot potatoes and gently fold into the potatoes, for about 2 minutes, until the stock has been absorbed. Continue the process with the remaining liquid, folding until the liquid has been absorbed and the potatoes begin to bread down. Gently fold in cooked bacon, parsley, mayonnaise and mustard and mix until combined. Season with salt and pepper and gently stir to incorporate. Taste, adjust seasonings, if needed. Serve or refrigerate until ready to serve.
Recipe source: Curtis Stone- The Chew