Epiphany Recipes: Kentucky Potato Salad

This is the next in an ongoing series of tasty recipes from the parish of Epiphany. This delicious recipe is a staff favorite. It was found in a new magazine Edible Louisville  which features local foods and beverages.

Kentucky Potato Salad - makes about 12 servings

Ingredients:

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1/4 cup minced shallots
• 3 Tablespoons chopped fresh parsley, divided
• 1/4 cup plus 1 Tablespoon chopped fresh chives
• 1 Tablespoon coarse grained Dijon mustard
• 2 teaspoons honey
• 2 teaspoons grated lemon peel
• salt and pepper
• 3 pounds potatoes, skin left on, cut into 1" chunks
• 1 pound green beans, trimmed and snapped into 1" lengths
• 1/2 pound bacon slices
• Romaine lettuce leaves
• 1/2 cup crumbled blue cheese (approx. 2-3 oz.)
• 2 hard boiled eggs, grated or chopped

Directions:

• Whisk oil, vinegar, shallots, 1 T parsley, 1 T chives, mustard, honey and lemon peel in large bowl.
• Season with salt and pepper.
• Cook potatoes in large pot of boiling salted water about 5 minutes.
• Add green beans to pot and cook 3-4 minutes until potatoes are tender.
• Drain.
• Pour dressing over warm potatoes and beans and toss to combine.
• Season to taste with salt and pepper. (Can be made a day ahead. Cover and refrigerate)
• Cook bacon in large skillet over med. heat until crisp.
• Drain on paper towels.
• Crumble into small pieces.
• Arrange lettuce around edge of platter.
• Mound potato salad in center.
• Sprinkle with bacon, blue cheese, egg and remaining parsley and chives.
• Garnish with cherry or chopped tomatoes for added color

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.