Bacon Potato Salad
Yields 8 to 10 servings
Ingredients
- 1 ½ lbs petite red potatoes, cut in half or fourths (depending on size)
- 2 tsp salt, (for boiling the potatoes)
- 12 oz bacon, diced (about 12 strips)
- 1 small red onion, diced (about 1 cup)
- 1 tsp minced garlic
Dressing:
- ¼ cup oil, (canola/vegetable/olive)
- 3 Tbsp red wine vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- ¼ cup chopped parsley, optional
- salt and pepper, to taste
Instructions
- Place the cut potatoes in a large saucepan and cover with water. Add salt and bring to a boil. Simmer for 10-15 minutes or until potatoes are fork tender. Drain potatoes and set aside.
- Cook the diced bacon in a large skillet until crisp. Use a slotted spoon to remove the bacon pieces from the pan and place onto a paper towel lined plate. Save 1-2 Tbsp of bacon fat in the skillet. Discard the rest of the bacon fat after it has cooled completely.
- Cook the red onion in the skillet with the bacon fat for 5 minutes, until softened. Add the garlic and cook 1 minute, until fragrant.
- Whisk together the dressing ingredients in a bowl until creamy and emulsified. Season to taste with salt and pepper. Toss the potatoes, bacon, and onion and garlic mixture together with the dressing. Serve warm or refrigerate and serve cold.
Notes
*If the dressing solidifies when cold, just bring the potato salad to room temperature before serving.