Ingredients

The following ingredients have 8 Servings
  • 4 pounds Yukon gold potatoes
  • peeled and cut into 1 1/2-inch chunks
  • Kosher salt
  • 8 ounces bacon (about 8 slices)
  • finely diced
  • 1 1/2 cups low sodium chicken broth
  • 2 medium shallots
  • finely chopped (1/2 cup)
  • 1/3 cup finely chopped cornichons
  • 1/4 cup drained capers
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/3 cup Aioli or mayonnaise
  • Freshly ground black pepper

Instruction

  • Place the potatoes in a large saucepan of salted water, bring the water to a boil over medium-high heat and boil for about 10 minutes, or until the potatoes are just tender; a sharp knife should pierce a piece of potato easily and the potato should slip off the knife without falling apart
  • Meanwhile, in a large, heavy, nonstick skillet, cook the bacon over medium-high heat for about 6 minutes, or until crisp and golden brown
  • Transfer the bacon to a plate lined with paper towels to drain
  • In a small saucepan, bring the broth to a simmer over high heat
  • Add the shallots, cornichons, and capers, reduce the heat to medium-low and simmer very gently for 2-3 minutes, or until the shallots soften slightly
  • Remove from the heat
  • Drain the potatoes in a colander and gently shake them to release excess moisture
  • Transfer the potatoes to a large bowl
  • Add one-third of the broth mixture to the hot potatoes and, using a silicone spatula, gently fold and turn the potatoes in the hot broth for about 2 minutes, or until most of it has been absorbed
  • Repeat 2 more times, adding all of the solids and just enough of the broth to moisten
  • The potatoes should break down a bit
  • Set aside
  • Gently fold the bacon and parsley into the warm potatoes then gently fold in the aioli
  • Season to taste with salt and pepper
  • Serve warm, at room temperature or chilled