I’ve been on a potato salad kick lately. See previous recipes here, here, and here. The thing about potato salads is that they are so easy to adapt to whatever you happen to have on hand, and they’re the perfect side to any kind of grilled or smoked meat, tweaked to perfectly pair with the meat. I had sweet potatoes, thin-skinned small yellow potatoes, bacon, parsley, red onions, and garlic-onion jam. Pineapple vinegar was on the shelf, purchased for a salsa recipe. Though it’s worth finding – check out the gourmet section of your grocery, or a specialty store that sells olive oils and vinegars – you can substitute apple cider or another flavored vinegar. The garlic-onion jam is optional but adds a nice sweetness.
Start by peeling the potatoes and cutting them into large chunks. Toss with a little olive oil and spread them out in a single layer on a baking sheet to roast in the oven. While they’re roasting, caramelize the onions and garlic, whisk together the dressing, and chop the parsley. As soon as the potatoes are cooked, toss it all together and serve.
– Joan, 14 August 2020
Warm bacon potato salad
- 2 pounds thin-skinned yellow potatoes, peeled and cut into large chunks
- 1 large sweet potato, peeled and cut into large chunks
- 1 medium red onion, peeled and thinly sliced
- 4 cloves garlic, peeled and finely minced
- 1 teaspoon sugar
- 1/2 cup fresh parsley, chopped
- 8 slices thick bacon, chopped into pieces and fried till crisp
- 3 tablespoons flavored vinegar
- 1/2 teaspoon Dijon mustard
- salt and pepper
- 2 teaspoons olive oil
- 1 tablespoon bacon fat
- 1 tablespoon onion-garlic jam, optional
Drizzle a little olive oil over the potatoes and toss to lightly coat, then arrange in a single layer in a baking pan. Salt and pepper the tops. Roast at 350ºF for 30-40 minutes, till potatoes are easily pierced with a fork but not so soft they start to fall apart. Prepare the rest of the ingredients while potatoes are roasting.
Chop bacon into pieces and sauté till crispy. Remove with a slotted spoon and set aside. Use the bacon fat to caramelize the onions, garlic and sugar till onions are soft and browned, 25-30 minutes. Turn off heat, remove onions and excess fat, reserving about 1 tablespoon of bacon fat in a small bowl.
Whisk together the vinegar and mustard. Pour into the pan and scrape up any browned bits. Stir in the onion-garlic jam. Pour the mixture back into a small bowl, slowly whisk in the reserved bacon fat, then the olive oil.
Toss together the potatoes, bacon, caramelized onions and garlic, parsley, and dressing. Serve warm.