2 pounds fingerling potatoes
1 pound shucked English peas or 1 cup frozen peas, defrosted
1/2 cup creme fraiche
2 tablespoons chopped fresh chives
2 tablespoons prepared horseradish
2 teaspoons whole grain mustard
Zest of 1 lemon
Freshly ground black pepper
4 ounces sugar snaps, sliced thinly on the bias
1 teaspoon fresh lemon juice
1/4 teaspoon sugar
4 slices, thick-sliced bacon, cut into 1/3-inch strips (about 5 ounces)
1 teaspoon olive oil
I often like to use methods other than boiling to cook my potatoes for a potato salad. Whether grilled, roasted, or browned in a skillet, the potatoes have even more flavor. In this case, cooking the potatoes in the bacon fat was a natural way to make use of the leftover fat and to amp up the flavors in this dish. The addition of peas and sugar snaps gives the salad a dose of freshness.
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