3 pounds small red potatoes, cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1/2 teaspoon kosher salt
2 bacon slices (uncooked), chopped
2 cups diced Vidalia or other sweet onion (about 2 medium)
2 garlic cloves, minced
3 tablespoons Dijon mustard
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons honey
1 1/2 tablespoons sherry vinegar
1/4 cup chopped fresh parsley
How to Make It
Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; toss to coat. Arrange potatoes in a single layer on a jelly-roll pan. Bake at 400° for 40 minutes or until potatoes are tender, stirring once. Transfer potatoes to a large bowl.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add onion to drippings in pan; cook 15 minutes or until golden brown and caramelized, stirring frequently. Add garlic to pan; cook 30 seconds. Add onion mixture and bacon to potatoes; toss gently. Let stand 15 minutes.
Combine mustard, mayonnaise, honey, and vinegar in a small bowl; stir with a whisk. Add mustard mixture and parsley to potato mixture; toss gently.
I made this for the 4th of July, and it was really, really good (served warm), and I would definitely make it again. I personally loved it as is and would rate it a 5. My husband said he'd give it a 5 if I added something spicy next time, like maybe a spicy mustard instead of dijon. My youngest son didn't like it that much because of the skin on the potatoes. My teenage son liked it as.
Made this for 4th of July, looking for a healthier potato salad and have to say we thought this was a great change. I loved it warm, the vinegar (used red wine vin) & garlic made it pop and was very refreshing. I have added this recipe to my permanent collection.
This was excellent. Very zingy & flavorful. I didn't have sherry vinegar so used white balsamic, but otherwise followed the recipe. It was best warm, but also good cold. A really nice change from traditional potato salad.
This was fantastic! I wouldn't even consider it a potato salad due to what a typical potato salad contains. Roasting the potatoes was much better than the typical boiled. Used turkey bacon and instead of onion, used green onion. Would serve on a weeknight or to guests.
Excellent! It came out much spicier than I thought it would, but it was wonderful. If you think you need less pepper, you don't; leave the pepper as it is because that's what makes the kick. I enjoyed the flavors of everything. I used regular brown mustard instead of dijon, which might have made it a bit milder than intended. Overall, it was the most flavorful yet light potato salad I have ever had. It's very colorful and great for barbequing. The sauce makes an excellent homemade salad dressing as well.
Excellent served hot! This has the same flavor profile as German potato salad, which is also served warm. Didn't have bacon, so I skipped that--though I did have bacon grease and used that to caramelize the onions. This really isn't so labor intensive, compared to traditional recipes where the potatoes need to be peeled and you also have to boil and peel eggs.
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