Description
A delightful potato salad bursting with tangy flavors from vinegar and mustard, paired with crispy bacon and fresh herbs.
Ingredients
Scale
- 1 lb Baby Potatoes
- 6 slices Bacon, thick-cut
- 1/2 cup Onions, chopped
- 1/4 cup Shallots, chopped
- 1/4 cup Chives, chopped
- 1/4 cup Apple Cider or White Wine Vinegar
- 2 tbsp Deutsch or Yellow Mustard
- 3 tbsp Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and cool slightly.
- Cook the bacon in a skillet until crispy, then transfer to paper towels to drain.
- Sauté onions and shallots in the reserved bacon grease until fragrant, about 4-5 minutes.
- Make the dressing by combining vinegar, mustard, olive oil, salt, and pepper in a bowl; whisk until blended.
- Prepare the cooled potatoes and place them in a mixing bowl, sliced.
- Combine potatoes, bacon, sautéed onions, shallots, and chives, folding gently.
- Dress the mixture with the vinaigrette, toss to coat.
- Serve warm or chill for a refreshing salad.
Notes
Make-ahead: Prepare a day in advance and omit chives until serving. Customize by adding pickles or apples for a unique twist.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg