Warm Bacon & Mustard Potato Salad

Warm Bacon & Mustard Potato Salad

Sarah MickeyAll Recipes, Bacon Recipes, Potato Recipes Leave a Comment

Warm Bacon & Mustard Potato Salad

Makes 8 Servings

When people think of potato salad, they tend to assume mayonnaise, crème fraiche, or some other dairy is involved. This version is dairy free, giving it a more rustic consistency and appearance. Isn’t creamy, but it is a lot lighter, making it a better side dish for heavier meats and fatty fish.

Leaving the pearl onions only lightly cooked gives this salad a crisp consistency and, together with the mustard and vinegar, a little bite. It doesn’t taste heavily of bacon, there’s just enough in here to give it a bit of smoke and richness.

Warm Bacon & Mustard Potato Salad
INGREDIENTS
  • 1lb Heirloom Potatoes (we particularly recommend Austrian Crescent Fingerling Potatoes)
  • 1/4lb Bacon, diced
  • 1 tbsp + 1/3rd of a cup Olive Oil, plus extra if needed
  • 1/2 bunch Fresh Thyme Sprigs
  • 2 tbsp Whole Grain Mustard
  • 1/4th cup Apple Cider Vinegar
  • 2 tbsp Fresh Chives, chopped
  • 6 Pearl Onions
  • 3 whole sprigs Fresh Rosemary + 1 tbsp chopped leaves

DIRECTIONS

1

Preheat your oven to 350 degrees.
2

Cook the diced bacon with the olive oil in a frying pan on medium heat until the fat has rendered out and the pieces have crisped. Reserve the bacon & fat.
3

Cover the potatoes with cold, salted water. Bring to a boil & cook until al dente. Drain.
4

Add the pearl onions to a small pot of cold water and bring it just to a rolling boil, stirring occasionally to dunk the onions. Pour off the water and let the onions cool. Peel & halve them.
5

Halve the potatoes and return them to the now dry pot. Add the 1/3rd cup of olive oil, whole thyme sprigs, fresh rosemary sprigs, salt & pepper. Toss to combine & top with foil.
6

Move the pot to the oven to briefly roast until potatoes are completely tender. Check periodically, and add more olive oil if needed to keep the pan from drying out.
7

Once the potatoes are done, remove the pan from the oven. Discard the rosemary sprigs & pour off about 1/3rd cup of the olive oil into a bowl.
8

While the potatoes are still warm, stir into the 1/3rd cup of oil the whole grain mustard, chives, chopped rosemary, bacon, 2 tbsp of the rendered bacon fat, pearl onions and apple cider vinegar. Return the flavored oil to the pan with the potatoes & stir to combine.
9

Use a slotted spoon to the potato salad on to a plate or into a bowl. Serve.

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