Warm potato salad is just a whole different type of potato salad. The flavors that get mingled in get absorbed fully and the result is a peppery-sweet tanginess, truly mouth-watering. Bacon adds the crispy, smoky saltiness; the caramelized red onion, the slight sweetness; and the vinaigrette, a combination of all of the above. You know that cozy feeling when you wrap yourself in a toasty-warm comforter that just came out of the dryer? That’s what your taste buds experience when you eat a succulent, warm potato salad.
Warm, Roasted Baby Potato Salad with Crispy Bacon, Caramelized Red Onions and Warm Bacon Vinaigrette
Servings 6
Ingredients
Roasted Potato Salad:
- 2 1 ½ pound bags yellow baby potatoes, either halved or quartered depending on size
- 4 tablespoons olive oil divided use, plus a drizzle for the baking sheet
- 1 teapsoon sea salt plus a pinch, divided use
- ¼ teaspoon cracked black pepper
- 1 large red onion quartered and sliced thinly
- 1 tablespoon sugar
- 6 strips apple smoked bacon uncured, chopped into small pieces
- 2 tablespoons flat-leaf parsley chopped
Warm, Bacon Vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- ½ teaspoon Dijon mustard
- ¼ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 tablespoons reserved warm bacon drippings
- 1 tablespoon olive oil
Instructions
Preparation Roasted Potato Salad:
- -Preheat the oven to 400 degrees and line a baking sheet with foil.
- -In a large bowl, add the halved (or quartered) baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the cracked pepper, and toss well to combine; drizzle a little bit of olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet and roast for 35-40, or until golden-brown and tender; while potatoes roast, crisp the bacon and caramelize the red onion.
- -In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs; cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened; once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat; set aside and keep warm until ready to add to potato salad.
- -Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and onto a paper towel to drain; reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette; keep the drippings warm.
- -Once the baby potatoes are roasted, remove from oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette, below.
Preparation Warm, Bacon Vinaigrette:
- -In a small bowl, whisk together all of the ingredients beginning with the apple cider vinegar through the salt; slowly drizzle in the bacon drippings while whisking, and then the olive oil; whisk until the vinaigrette is well combined.
To Assemble:
- -Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette; toss well to completely combine, making sure that all of the potatoes are well dressed; divide equally among plates, and serve while still warm.
