Warm Potato Salad With An Apple Cider Vinaigrette
Serving Size / Yield
- Potato Salad:
- 1 ½ lb. yellow baby potatoes, sliced
- 4 T. Olive oil, multiple uses
- 1 tsp. sea salt, multiple uses
- ¼ tsp. pepper
- 1 large onion, sliced
- 1 T. sugar
- 6 strips apple smoked bacon, chopped
- 2 T. parsley, chopped
- Apple Cider Vinaigrette
- 3 T. apple cider vinegar
- 2 tsp. sugar
- ½ tsp. Dijon mustard
- ¼ tsp. Italian seasoning
- ¼ tsp. black pepper
- ¼ tsp. salt
- 3 T. Warm bacon drippings
- 1 T. olive oil
Preheat oven to 400 degrees. Line a baking sheet with foil spray with cooking spray. In a large bowl add potatoes, 2 T. of olive oil, 1 tsp sea salt, and pepper. Mix well to combine. Pour potatoes onto baking sheet and put in oven for 35-40 minutes or until golden-brown.
While potatoes bake, in a medium sized sauce pan heat remaining 2 T. of olive oil. When hot, add sliced onion and sugar and toss until coated. Cook or caramelize onion for 12-15 minutes or until golden and soft. Add a pinch of sea salt to onions, remove from heat, and set aside kept warm. In another skillet, cook bacon pieces until brown and crispy then remove access oil by placing pieces on a paper towel. Set remaining oil aside. Once potatoes are done baking let cool while making vinaigrette.
In a small bowl whisk together all ingredients but bacon drippings and olive oil. Slowly add in bacon drippings while whisking and then repeat with olive oil. Mix well until vinaigrette is combined.
Add all ingredients together in a large bowl, making sure potatoes are well dressed in vinaigrette. Serve warm or cold.