Summer is coming! I'm holding out hope even though it snowed yesterday. That means it's time to get outdoor and grilling fare on the menu. I found this recipe last summer and was addicted to it from the first bite. This dish is so good and is a nice alternative to the traditional mayonnaise based potato salad. Plus you serve it warm or at room temp, so no worrying about how to keep it cool on a hot sunny day. Here's the DL...
2 pounds potatoes, washed and cubed into 1 inch pieces (I have used all kinds of potatoes on this recipe and they all turn out good. In the picture I used a mix of Yukon Gold and red potatoes)
2 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 medium onion, thinly sliced
1 Tablespoon sugar
2 Tablespoons butter
6 strips bacon
1 Tablespoon parsley
warm bacon drippings
3 Tablespoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
1/8 teaspoon thyme
1/8 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon salt
1 Tablespoon olive oil
Preheat oven to 400 degrees.
In a bowl mix potatoes, olive oil, salt and pepper. Stir to coat. Drizzle a little olive oil on a baking sheet. Put coated potatoes on baking sheet and roast for 35-40 minutes, or until tender and golden brown.
Meanwhile, in small pan over medium heat melt the butter. Add the onion and the sugar. Stir to coat and let cook 10-12 minutes, turning occasionally, or until onions are tender and caramelized.
In medium sized pan over medium heat cook bacon until brown and crispy. Remove bacon and let drain on paper towel. Leave drippings in pan.
While drippings are still warm, over low heat add all the vinaigrette ingredients. Whisk well until everything is incorporated and slightly thickened.
Put hot potatoes into a large bowl. Crumble the bacon and sprinkle on top of the potatoes. Add the onions, parsley, and the warm vinaigrette to the potatoes. Stir well until everything is coated. Serve warm or at room temperature and enjoy! Serves 6.