warm bacon potato salad
Headed to a Labor Day barbecue tomorrow? Take this warm bacon potato salad.
No one will be sorry you did.
Except your cardiologist.
Cut the potatoes into 1/2″ cubes. Toss them with olive oil, salt and pepper. Spread the potatoes on a foil-lined baking pan and roast for 45 minutes in a 400 degree F oven.
Meanwhile, in a skillet over medium heat, caramelize the sliced red onion with olive oil and sugar. When the onions are caramelized, sprinkle them with 1 tsp. salt and toss. Remove the onions from the pan.
Using the same pan, cook the bacon until crispy. Once it has finished cooking, remove the bacon to paper towels to drain and reserve 3 tbsp. bacon drippings from the pan. Once the bacon has cooled, chop it into small pieces and set aside.
When the potatoes have turned golden brown, remove them from the oven and let them cool slightly while making the vinaigrette.
Alert: lazy method-
In a jar or squirt bottle, add the apple cider vinegar, sugar, Dijon mustard, oregano, black pepper, salt, reserved bacon drippings, and olive oil. Shake really, really well so that the olive oil and bacon drippings emulsify.
Alternative: real method-
In a small bowl, combine the apple cider vinegar, sugar, Dijon mustard, oregano, black pepper, and salt. Very slowly, drizzle in the olive oil while whisking, making sure the mixture emulsifies. Then slowly drizzle in the bacon drippings, again whisking and emulsifying.
See why I like the lazy method?
Looks like it emulsified to me.
Now, toss the warm, roasted potatoes with the caramelized onions, bacon and vinaigrette. Taste for seasoning and add more salt or pepper, if necessary.
Serve to people you love and that are deserving of this amount of bacon.
Warm Bacon Potato Salad:
3 lbs. Yukon gold potatoes, cut into 1/2″ cubes
¼ c. olive oil
2 tsp. sea salt
2 tsp. cracked black pepper
1 red onion, quartered and sliced thinly
1 tbsp. sugar
8 strips bacon, uncooked
In a large bowl, toss the cubed potatoes, 1 tsp. salt, pepper and 2 tbsp. olive oil. Pour seasoned potatoes onto a foil-lined rimmed baking sheet. Roast at 400 degrees F for 45 minutes, tossing once in the middle of cooking.
In a skillet over medium head, add a tablespoon of olive oil, the sliced red onion, and the sugar. Toss and cook for 10-12 minutes, until onions are caramelized. Add one tsp. of salt, toss to combine, then remove the onions from the pan.
In the same skillet, add the last tablespoon of olive oil and the bacon. Cook until crispy. Reserve 3 tbsp. bacon drippings then drain the cooked bacon on paper towels. Chop the bacon into small pieces.
Once the potatoes are golden brown, remove from oven, and allow them to cool while you prepare the bacon vinaigrette, below.
Add the warm, roasted potatoes, caramelized red onion, crispy bacon, and the vinaigrette to a large bowl; toss well to combine
3 tbsp. apple cider vinegar
2 tsp. sugar
½ tsp. Dijon mustard
¼ tsp. oregano
½ tsp. black pepper
¼ tsp. salt
3 tbsp. reserved bacon drippings
1 tbsp. olive oil
Add all ingredients to a jar. Close lid tightly and shake well to emulsify the dressing.