Warm, Roasted Baby Potato Salad with Crispy Bacon, Caramelized Red Onions and Warm Bacon Vinaigrette
The Cozy Apron
I love to make different potato dishes. We all get tired of the same ones, so when I saw this recipe I knew that I needed to prepare it for my family. I think is is very much like German Potato Salad and the vinegar gives it a nice little bite.
2 (1 ½ pound) bags yellow, baby potatoes, halved or quartered, depending on size
4 tablespoons olive oil, divided use, plus a drizzle for the baking sheet
1 teaspoon sea salt, plus a pinch, divided use
¼ teaspoon cracked black pepper
1 large red onion, quartered and sliced thinly
1 tablespoon sugar
6 strips Circle B Ranch Nitrite Free, uncured, bacon chopped into small pieces
2 tablespoons flat-leaf parsley, chopped
3 tablespoons apple cider vinegar
2 teaspoons sugar
½ teaspoon Dijon mustard
¼ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt
3 tablespoons reserved, warm bacon drippings
1 tablespoon olive oil
FOR THE ROASTED POTATO SALAD
FOR THE WARM, BACON VINAIGRETTE
FOR THE POTATO SALAD
Preheat the oven to 400° and line a baking sheet with foil.
In a large bowl, add the halved (or quartered) baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt, and the cracked pepper; toss well to combine. Drizzle a little bit of the olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet and roast for 35-40 minutes, or until golden brown and tender; while potatoes roast, crisp the bacon and caramelize the red onions.
In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil; when hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs. Cook/caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened; once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat; set aside and keep warm until ready to add to potato salad.
Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and place them onto a paper-towel to drain; reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette. Keep the drippings warm.
Once the baby potatoes are roasted, remove from the oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette.
FOR THE WARM, BACON VINAIGRETTE
In a small bowl, whisk together all of the ingredients, beginning with the apple cider vinegar and ending with the salt; slowly drizzle in the bacon drippings while whisking, and then the olive oil. Whisk until the vinaigrette is well combined.
TO ASSEMBLE THE FINISHED PRODUCT
Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette; toss well to completely combine, making sure that all of the potatoes are well dressed.
Divide equally among plates, and serve while still warm.
This potato salad is equally delicious when served cold, and spinach or arugula greens may be added to enhance the flavor.