How To Make Potato Salad with Bacon Vinaigrette
This potato salad recipe combines Yukon Golds and green onions in a champagne vinaigrette dressing mixed with shallots and mustard.
Serves:
Ingredients
For Salad:
- ½lbbacon,thick cut
- 8russet potatoes
- gray salt and freshly ground black pepper
- 2tbspcanola oil
- 2bunchesgreen onions,both white and green parts, trimmed
For Dressing:
- ⅓cupTrader Joe’s Orange Champagne vinegar
- 1tbspTrader Joe’s Whole Grain Dijon mustard
- 1tbspTrader Joe’s Hot and Sweet Mustard,heaping
- 2shallots,minced
- 1tspkosher salt
- ½tspfreshly ground black pepper
- ¼cupextra-virgin olive oil
- ¼cupbacon fat
- 4tbspItalian parsley leaves,chopped
Instructions
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Cut Yukon potatoes, toss with some canola oil, salt, and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees F for 30 minutes, or until brown and crispy.
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Dice bacon and brown in a pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.
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Cut scallions into ½-inch pieces.
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To make the dressing, combine the orange champagne vinegar, hot and sweet mustard, Dijon, shallot, salt, and pepper. Slowly drizzle in extra-virgin olive oil and bacon fat, whisking constantly, until combined.
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Combine the roasted potatoes, scallions, bacon, and dressing. Toss to combine and serve.
Nutrition
- Calories: 326.67kcal
- Fat: 18.87g
- Saturated Fat: 5.05g
- Trans Fat: 0.03g
- Monounsaturated Fat: 10.03g
- Polyunsaturated Fat: 2.94g
- Carbohydrates: 33.92g
- Fiber: 3.22g
- Sugar: 2.45g
- Protein: 6.64g
- Cholesterol: 16.56mg
- Sodium: 542.20mg
- Calcium: 46.14mg
- Potassium: 823.08mg
- Iron: 2.09mg
- Vitamin A: 17.11µg
- Vitamin C: 15.33mg
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