Saturday, August 4, 2012

Roasted Potato Salad

 I love German potato salad. Jon hasn't ever been a huge fan, he says it's too sharp for him. I on the other hand, love the vinegary bite.

I found this recipe a few weeks ago- it's a gentler version of the traditional dish. Jon fell in love with it. At the end of the meal he stated, "Let's do this one again, soon!"

I had some of the leftovers the next afternoon for lunch. It was delicious. It rewarmed wonderfully.

We served it with grilled chicken breasts and fresh veg.

There you have it, quick and easy. And yea. Bacon. Who doesn't love bacon?

Here's to you and your culinary adventures friends! Cheers!

Roasted Potato Salad

2 lbs baby red potatoes, halved or quartered depending on size
2 TBS olive oil, divided
1 large sweet onion, diced
1/2 TBS sugar
6 strips apple smoked bacon, uncured, chopped into small pieces
salt and pepper to taste

4 TBS red wine vinegar
3 tsp sugar
1-2 tsp Dijon mustard (I used French's dijon with chardonnay)
¼ tsp Italian seasoning
3 TBS reserved, warm bacon drippings
1 TBS olive oil
salt and pepper to taste

Preheat the oven to 400 degrees.

In a large bowl, add the halved (or quartered)  potatoes along with the olive oil, salt, and pepper. Toss well to combine.

Spray a foil lined baking sheet with cooking spray, and turn the baby potatoes out onto the baking sheet. Roast for 35-40, or until golden-brown and tender; while potatoes roast, crisp the bacon and onion.

In a medium-large non-stick pan set over medium heat, add a tsp or two of olive oil; when hot, add the onion and 1/2 TBS sugar. Cook/caramelize the onions over medium for about 10 minutes, or until a golden, caramel color, and softened. Remove from heat. Set aside and keep warm.

To the same pan set over medium heat, cook the bacon pieces until brown and crispy, then remove them with a slotted spoon and onto a paper towel to drain; reserve 3 tablespoons of the bacon drippings. Set aside to use in the vinaigrette; keep the drippings warm.

Prepare the dressing in a mason jar or container with a tight fitting lid. Combine all the dressing ingredients. Shake well to combine.

Add the warm, roasted baby potatoes to a large bowl, and then add the onion, bacon,  and vinaigrette. Toss well to completely combine, making sure that all of the potatoes are well dressed. Serve warm.

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