Potato Salad with Bacon and Mustard Vinaigrette
Ingredients:

vegetable spray

1 pound golden Yukon potatoes

3 tablespoons olive oil, divided

salt and freshly ground black pepper

6 slices bacon, diced

2 tablespoons bacon fat

1 teaspoon Dijon mustard

2 teaspoons brown sugar

2 tablespoons Balsamic vinegar

1/2 small red onion, thinly sliced

1 ripe yet firm tomato, seeded and diced

4 teaspoons chopped parsley

4 teaspoons chopped chives

Instructions:

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.

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