Normally, I stick to a very specific type of potato salad, which is the southern German (Swabian or Bavarian) styles. That for me is the definition of potato salad and yes, we ate it a lot growing up. That said, every once in a while, I will branch out and when I saw a similar recipe to the one that I created here, I thought I would go for it. Who can go wrong with bacon?!? Quite yummy, but definitely remember to serve this one at room temperature as cold bacon fat (which is part of the dressing) isn’t very appetizing.
Ingredients
6 slices bacon, cut to 1 inch pieces
2 pounds baby yukon gold potatoes
1/4 cup freshly chopped flat leaf parsley
1/4 cup freshly chopped chives
For Honey Mustard Vinaigrette
the fat from the rendered bacon
3 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons whole mayonnaise
2 tablespoons whole grain mustard (with seeds in it)
2 tablespoons honey
1/2 teaspoon kosher salt and freshly ground black pepper
Directions
In a pan over medium heat, render the bacon until medium crispy (you don’t want the pieces too dark). Remove the bacon to a bowl and save the bacon fat.
Make Honey Mustard Vinaigrette: Combine rendered bacon fat, olive oil, vinegar, mayonnaise, mustard, honey and salt and pepper in a bowl and whisk until combined. Chill until ready to use.
In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10 minutes depending on the size of your potatoes. Drain and immerse in cold water to stop cooking. If your potatoes are larger than 2 inches,
cut into halves or quarters skin on. Gently toss together the potatoes, bacon pieces, prepared vinaigrette, parsley, and chives. Season with additional kosher salt and black pepper, if needed. Serve chilled.