Summer is in full-swing, and this delicious warm potato salad will be devoured at any BBQ or al fresco evening. The recipe, courtesy of Bobby Flay, calls for a mustard-infused vinaigrette, making it lighter than its mayonnaise-based cousins. Make sure to dress the potatoes while still hot. The potato salad is best eaten warm, but will still be delicious at room temperature.
INGREDIENTS:
- 3 lbs. new potatoes
- 1 yellow onion, quartered
- 1/2 lb slab bacon, diced; or regular bacon, diced
- 1 large red onion, diced
- 3/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup canola oil or olive oil
- Salt and freshly ground black pepper
- 8 green onions, thinly sliced
- 1/4 cup chopped fresh parsley leaves
DIRECTIONS:
- If the potatoes are large, cut into big chunks, maybe quartered. Place potatoes in a large pot with the yellow onion and cover with cold water. Add some salt, and boil until potatoes are knife tender.
- When potatoes are cool enough to handle, drain, discard onion, and cut into cubes (or thick slices). Put back into the hot pot to keep them warm, covered with lid slightly askew to let a little heat out.
- Place a large sauté pan on med-high heat and cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
- Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard, and cook for 2 more minutes. Whisk in the oil and season to taste with salt and pepper.
- Add the hot dressing to the potatoes and toss gently to coat.
- Once the potatoes have cooled a bit, fold in the green onions and parsley. Season again with salt and pepper.