Potato Salad With Bacon And Mustard Vinaigrette
Flavored with bacon, Dijon vinaigrette, fresh herbs and just a little tomato, this potato salad is a tasty twist on a summer classic.
Preheat oven to 450 degrees F.
Spray a baking sheet with vegetable spray. Wash and dry potatoes. Cut potatoes into 1-inch cubes. In a medium bowl, mix cut potatoes with 1 tablespoon of the olive oil and season with salt and pepper.
Place potatoes on baking sheet and roast for 20 minutes or until potatoes are golden brown.
While potatoes are roasting, fry bacon until crisp. Drain bacon on a paper towel and reserve bacon fat for dressing.
Combine Dijon mustard, brown sugar and balsamic vinegar in a small bowl. Whisk to combine thoroughly. Whisk in the remaining 2 tablespoons olive oil and 2 tablespoons of the bacon fat. Stir in bacon pieces. Season to taste with salt and pepper.
Place roasted potatoes in a large bowl. Combine potatoes, onions, tomatoes, parsley and chives. Season with salt and pepper.
Toss salad with just enough vinaigrette to coat. Taste and adjust seasoning if necessary. Serve immediately.
Recipe provided by The Viking Cooking School.
Time to prepare: 45 minutes.