Description
I love to make different potato dishes. We all get tired of the same ones, so when I saw this recipe I knew that I needed to prepare it for my family. I think is is very much like German Potato Salad and the vinegar gives it a nice little bite.
Ingredients
FOR THE ROASTED POTATO SALAD
- • 2 (1 ½ pound) bags yellow, baby potatoes, halved or quartered, depending on size
- • 4 tablespoons olive oil, divided use, plus a drizzle for the baking sheet
- • 1 teaspoon sea salt, plus a pinch, divided use
- • ¼ teaspoon cracked black pepper
- • 1 large red onion, quartered and sliced thinly
- • 1 tablespoon sugar
- • 6 strips Circle B Ranch Nitrite Free, uncured, bacon chopped into small pieces
- • 2 tablespoons flat-leaf parsley, chopped
FOR THE WARM, BACON VINAIGRETTE
- • 3 tablespoons apple cider vinegar
- • 2 teaspoons sugar
- • ½ teaspoon Dijon mustard
- • ¼ teaspoon Italian seasoning
- • ¼ teaspoon black pepper
- • ¼ teaspoon salt
- • 3 tablespoons reserved, warm bacon drippings
- • 1 tablespoon olive oil
Instructions
FOR THE POTATO SALAD
- 1. Preheat the oven to 400° and line a baking sheet with foil.
- 2. In a large bowl, add the halved (or quartered) baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt, and the cracked pepper; toss well to combine. Drizzle a little bit of the olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet and roast for 35-40 minutes, or until golden brown and tender; while potatoes roast, crisp the bacon and caramelize the red onions.
- 3. In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs. Cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened; once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat; set aside and keep warm until ready to add to potato salad.
- 4. Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and place them onto a paper-towel to drain; reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette. Keep the drippings warm.
- 5. Once the baby potatoes are roasted, remove from the oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette.
FOR THE WARM, BACON VINAIGRETTE
- 1. In a small bowl, whisk together all of the ingredients, beginning with the apple cider vinegar and ending with the salt; slowly drizzle in the bacon drippings while whisking, and then the olive oil. Whisk until the vinaigrette is well combined.
TO ASSEMBLE THE FINISHED PRODUCT
- 1. Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette; toss well to completely combine, making sure that all of the potatoes are well dressed.
- 2. Divide equally among plates, and serve while still warm.
Notes
- This potato salad is equally delicious when served cold, and spinach or arugula greens may be added to enhance the flavor.
Nutrition
- Serving Size: 6
