This version of the perennial summer favorite is based on a traditional German recipe. It uses a tart vinaigrette rather than a mayonnaise-based dressing, and adds the crunch of bacon. Our version, naturally, tosses in lemon, along with a spicy kiss of Cayenne.
Dice the bacon, and fry in a skillet as you prepare the rest of the ingredients.
When the bacon pieces are cooked to your desired level of crispness, drain the fat on kitchen paper, and set aside until the potatoes and vinaigrette are ready.
Wash the potatoes, and cut them into either quarters (if they are larger) or halves (if they are baby potatoes).
Place them in a saucepan and cover with water. Add a pinch of salt, and bring to a boil.
Cook until fork tender, but still largely firm, or about 20 to 30 minutes depending on the size of the pieces.
Drain and rinse. If they are particularly fragile, you'll want to let them cool for about 10 minutes before continuing.
Place the potatoes in a large bowl, and sprinkle with the lemon zest, stirring gently to distribute.
Add the bacon pieces.
In a small bowl, combine the lemon juice, olive oil, Dijon mustard and Cayenne pepper. Beat together until well combined.
Season with salt to taste.
Pour over the potatoes and bacon, tossing lightly to combine.
Season with black pepper to taste.
Serve warm, or cover with plastic wrap, and let it cool in the fridge for about an hour to serve cold.
Notes
Note: Choose firm potatoes, ideally fresh - not baking potatoes.