Potato and Bacon Salad
4 1/2 pounds Yukon Gold potatoes, peeled, cut into about 1 1/2 inch cubes
2 cups chicken stock
1/2 cup finely chopped shallot
1/3 cup finely chopped cornichons
1/4 cup drained capers
8 ounces bacon, finely diced
1/4 cup finely chopped fresh flat leaf parsley
1/3 cup mayonnaise
Kosher salt and freshly ground black pepper
The potato salad can be made 8 hours ahead, covered and refrigerated. If making it in advance, serve it cold or at room temperature.
Place the potatoes in a large pot of salted water and bring the water to a boil. Continue to boil for about 10 minutes, or until just tender. When the potatoes are done a sharp knife should be able to pierce a piece of potato easily and the potato should glide off the knife without falling apart.
Using a colander, drain the water from the potatoes and gently shake the potatoes in the colander to allow the excess water to drain away. Transfer the potatoes to a large bowl.
Meanwhile, in a small saucepan, bring the chicken broth to a simmer over high heat. Once the broth boils, add the shallot, cornichons, and capers; reduce the heat to medium-low and simmer very gently for 2 to 3 minutes, or until the shallots soften slightly.
Add one-third of the broth mixture to the hot potatoes and, using a silicone spatula, gently fold the potatoes with the broth mixture for about 2 minutes, or until most of the broth has been absorbed. Repeat two more times, adding all of the solids and enough of the broth to moisten. While folding the broth mixture into the potatoes, the potatoes should break down a bit. Set aside.
In a large heavy nonstick frying pan, cook the bacon over medium-high heat for about 10 minutes, or until crisp and golden brown. Transfer the bacon to a plate lined with paper towels and cool slightly.
Gently fold the bacon and parsley into the warm potatoes. Gently fold the mayonnaise into the potatoes. Season to taste with salt and pepper. Serve warm, room temperature, or chilled.