There aren’t huge differences in the warm potato salads I’ve tried. I made a warm potato salad recently that was one of our favorites so far, yet it was different from the salad I made last week. The main differences are in the acid used in the dressing. They’ve often used different types of vinegar. But the other difference is in bacon. Some salads have bacon, some don’t. I like the bacon versions!
This recipe also called for small potatoes, cut in half. I’m not so sure if I’d be able to tell the difference in the taste of the potatoes if I was blindfolded. But the eye appeal of little potatoes cut in half in a potato salad is definitely more fun.
My P.S. did his patented eye roll at me but hey, they were actually on sale that week. That was slightly less painful than the usual high price on such a small amount of potatoes. I did giggle over the potatoes being labeled as the “dynamic duo”. Some had red skins, some had white skins.
This recipe is done in stages for maximum flavors. I spread out the bacon on a sheet pan covered with foil and baked it at 375° for 7 minutes on each side, until it was browned and crispy. I set the bacon aside on paper towels.
I’d cut the cute little potatoes in half and then placed them cut side down onto the same baking sheet, in the bacon drippings. Didn’t I tell you this had to be in stages? It’s the bacon grease that we render out of the bacon and then cook into the potatoes. That’s pure yum in my world.
I baked the potatoes for 15 minutes then turned them and baked another 15 minutes. They were looking good! I was a bit disappointed they weren’t as crusty browned as in the pictures on the blog. Perhaps they were baked the full 30 minutes face down and not turned. I’m going to try that next time.
The bacon was chopped and I added it to a bowl along with the parsley. I added the roasted potatoes. Can I mention again how good they smelled?
The vinegar, mustard, honey and seasonings had been whisked together. I added the olive oil and whisked until my dressing was emulsified. I love making these dressings so I can use the word emulsify. It also makes me feel like a semi-pro emulsifier. Or something like that.
Dressing done I poured it over the salad and tossed it until the potatoes were coated and the parsley was mixed well into the salad.
It was a pretty salad with the tiny potatoes, the brown crispy bacon and the parsley. The salad also tasted as good as it looked. My P.S. and I both loved it but what’s not to love? Potatoes, bacon, snappy dressing? We ate it for dinner with grilled steak and shrimp. Excellent meal!
Warm Bacon Honey Mustard Potato Salad
A warm potato salad with bacon and a snappy honey mustard dressing
- Warm Bacon Honey Mustard Potato Salad
- 1 1/2 lbs. small red potatoes cut in half
- 4 slices bacon
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic; minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 1/2 cup olive oil
- 1/4 cup fresh Italian parsley; torn
Preheat oven to 375°F.
Bake bacon on a sheet pan for 7 minutes. Turn and bake another 7 minutes or until crispy. Place on paper towels.
On same sheet pan with bacon grease, lay out potatoes cut side down. Bake for 15 minutes. Turn and bake another 15 minutes.
Coarsely chop bacon and place in bowl with parsley and potatoes.
Whisk vinegar, Dijon mustard, honey, garlic, salt and pepper. Whisk in olive oil slowly to combine.
Pour dressing over salad and toss to coat.
Tip: add a soft fried egg for a full meal salad.
Adapted from Girl Gone Gourmet