Try this bacony potato salad with your next barbecue. Using a french-ish vinaigrette, it’s simple to prepare and served at room temperature, so there’s no concern about mayo getting funky when it’s not refrigerated for hours. The salty bacon compliments the tangy vinegar and mustard giving the dish a distinctive flavor that goes great with a sweet barbecue sauce, think pulled pork sandwich or saucy ribs.
1/2 pound of small yellow potatoes (fingerlings work well)
2-4 slices of bacon
4 Tbs red wine vinegar
1 Tbs bacon drippings (bacon flavored olive oil can be substituted for the bacon fat)
1 Tbs olive oil
1 tsp Dijon mustard
1 or 2 green onions
salt & pepper to taste
Cook the bacon and reserve one tablespoon of the rendered bacon fat for the vinaigrette.
Wash potatoes and place them in a saucepan, add water to cover, plus about one inch. Once potatoes come to a boil, continue to boil for about 15 minutes, or until the potatoes are tender. Drain the potatoes and quickly cover them with cold water. When cool enough to touch remove the potato skins and slice the potatoes. Put them in a serving bowl and drizzle 2 Tbs of the vinegar on the potatoes.
Make the vinaigrette by using the 1 Tbs of reserve bacon fat, 1 Tbs of olive oil, 2 Tbs of red wine vinegar and 1 tsp of Dijon mustard. Whisk these ingredients until they are emulsified. Add the 1 Tbs of chopped fresh parsley and the sliced green onions (including some of the green part of the onion).
Pour the vinaigrette over the sliced potatoes (which are already covered with 2 Tbs of the red wine vinegar). Salt and pepper to your taste.
Toss the potatoes then top with the “piece-de-resistance,” crumbled bacon.
Serve warm, or at room temperature, alongside your best barbecue and enjoy! If you refrigerate the leftovers (if there are any), bring the salad back to room temperature before eating.
Vive la potato salad!