Warm Potato Salad with Bacon and Mustard Dressing
Tender red potatoes tossed while warm in a tangy bacon, vinegar, and whole-grain mustard dressing with green onions. No mayo, and great warm or at room temperature.
30 mins
6 servings
Ingredients
- 5 slices of Bacon, chopped
- 3 Green Onions
- 2 tablespoons Parsley (Fresh)
- 2 pounds Potato (Red)
- ½ Red Onion (Medium), finely chopped
- 1 tablespoon Kosher Salt, for the cooking water
- 2 teaspoons Sugar
- ¼ cup + 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Whole-Grain Mustard
- ¼ teaspoon Black Pepper
- 2 tablespoons Water
Directions
- Put the potatoes in a pot, cover with cold water by 1 inch, and add the salt. Bring to a boil and cook until fork-tender, 12 to 15 minutes. Drain and place in a large bowl.
- While the potatoes cook, fry the bacon in a pan over medium heat until crisp, about 8 minutes. Move the bacon to a paper towel and leave about 3 tablespoons of drippings in the pan.
- Add the red onion to the drippings and cook 2 minutes until softened.
- Stir in the vinegar, water, mustard, sugar, and pepper and simmer 1 minute.
- Pour the warm dressing over the warm potatoes and toss gently. Fold in the bacon, green onions, and parsley. Taste for salt and serve warm.
