Description
A delightful warm salad featuring tender potatoes, crispy bacon, and a tangy dressing, perfect as a side for any meal.
Ingredients
- 2 pounds baby red potatoes, washed and scrubbed
- 8 slices bacon, cut into 1/2 inch pieces
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1/3 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Cook the potatoes by placing them in a large pot, covering them with cold water. Bring to a boil, adding salt. Reduce heat, cover, and simmer for 10 to 15 minutes until fork-tender. Drain water, let steam dry, and cut into chunks.
- Fry the bacon in a large skillet over medium heat until crispy. Transfer to a paper-towel-lined plate to drain.
- Sauté the onion in the same skillet for 3 to 4 minutes until softened, then stir in the minced garlic and sauté for another minute.
- Make the dressing by whisking together honey, Dijon mustard, salt, and pepper in a bowl. Add apple cider vinegar and stir for 1 to 2 minutes until slightly reduced.
- Combine the chopped potatoes with the dressing and toss to coat. Add the crispy bacon and serve warm, garnished with parsley.
Notes
Great served warm or at room temperature. For a vegan option, replace bacon with smoked tempeh or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: German