Fingerling Potato Salad

September 26, 2013 | Flavor, NC

Hickory Roasted Peanuts, Bacon, Apples & Sherry Mustard

Recipe courtesy of Chef Scott Crawford
as seen on episode “Bakers’ Peanuts“, season 3

Ingredients:

3 lbs Fingerling Potatoes
1 gallon water
¼ cup sea salt
1 lb fresh, raw peanuts shelled
½ lb smoked bacon, diced and rendered until brown and crispy
3 large honey crisp apples diced
½ cup Dukes Mayonnaise
½ cup whole grain mustard
2 tablespoons aged sherry vinegar
1 bunch of scallions sliced thin
2 tablespoons Hickory Syrup
1 tablespoon Hickory Sea Salt
Kosher salt & black pepper to taste

Peanuts:
Preheat oven to 250 degrees. In a large mixing bowl toss the peanuts in hickory syrup and hickory salt until thoroughly coated. Spread them onto a sheet pan lined with Parchment paper. Roast in oven for 20 minutes or until golden brown and crunchy. Remove from heat and cool to room temperature.

Potatoes:
In a large stock pot bring potatoes water and ¼ cup sea salt to a boil. Reduce heat and simmer for 10 minutes or until a paring knife will slide easily through the potatoes. Remove from heat, strain and cool in refrigerator for at least 30 minutes.

In a large mixing bowl add mayonnaise, mustard, vinegar, scallions, apples, potatoes, bacon. Mix well. Season mixture with salt & black pepper to taste. Chill in refrigerator for at least 30 minutes. Remove from refrigerator and add peanuts right before serving.

Heart Healthy information provided by WakeMed Heart Center. Find out more about living Heart Healthy from WakeMed.

Heart Healthy Tips

Peanuts:

Great as a snack, topping on salad or ingredient in main dishes

Excellent source of Vitamin E and healthy unsaturated fats

Can be challenging to control your portion size of peanuts. Try limiting to a handful.

Make your own peanut butter or buy Natural Peanut Butter to avoid unhealthy fats and added sugars.