Some of the things that are awesome about this salad besides the brilliant flavors and show stopping good looks: since there is no mayo, you can bring it to pot-lucks and parties or leave it out on a hot table and not worry that you are going to give anyone food poisoning (always good). You can lose the bacon and have a Vegan dish (gotta have options). Aaaand my favorite: you can make this the day ahead,cover it in plastic wrap and call it a day- just pull it out to serve the next day (and it will taste even better. )
- 3 pounds small red, white and blue potato medley
- 6 slices thick cut bacon
- ½ cup red wine vinegar
- ½ cup olive oil
- ¼ cup grainy mustard
- 1 cup green onions, thinly sliced (green and white parts)
- 2 cups celery, thinly sliced
- .75 ounces fresh dill, roughly chopped
- kosher salt
- Add the potatoes to a large pot and cover with water. Add some salt and bring to a simmer, cooking the potatoes for about 20 minutes or until just fork tender. Drain the potatoes, briefly rinse them with cold water, drain and add them back to the pot.
- Meanwhile, cook the bacon in a large sauté pan over medium heat, flipping often until both sides are crispy and the fat has rendered, about 15 minutes. Remove the bacon, chop roughly and set aside.
- Over low heat, add the red wine vinegar to the pan and using a spoon, scrape up all of the browned bits from the bottom of the pan. Add the vinegar to a bowl and add the olive oil and the grainy mustard. Whisk together well and then pour over the potatoes.
- Add the bacon, green onions, celery and dill. Toss everything well and season to taste with kosher salt.
- *If you desire, I also like the potato salad smashed up a bit, it tends to soak up the flavor.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8