Vinaigrette-style potato salad is great in the summer because it's lighter and really goes well with grilled and barbecued foods. Plus, it has bacon. And bacon makes everything better.
Technique tip: Cooking the potatoes whole, then cutting them in half before dressing helps to make sure they don't soak up too much water. Also, dressing the salad while warm ensures that the potatoes absorb as much bacon flavor as possible, making each bite perfectly delicious.
Swap option: You can swap in any potato or try a mixture of varieties for an interesting twist.
- One 12-ounce package sliced bacon, chopped in 1/2-inch pieces
- 2 pounds red creamer potatoes
- 2 tablespoons salt
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- 3 tablespoons chopped pepperoncini peppers
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon maple syrup
- 2 teaspoons olive oil
- 1/4 cup chopped chives
- 1/4 cup chopped parsley
1. In a large frying pan, add the bacon and cook until crisp and evenly browned. Reserve 4 tablespoons of the fat, drain the rest.
2. In a large pot, add the washed potatoes and salt. Add enough water to cover the potatoes. Bring to a boil and cook until fork-tender. Drain the potatoes and cut each in half.
3. In a large bowl, combine the cooked bacon, reserved fat, mustards, pepperoncini, vinegar, pepper, syrup and olive oil. Add to the warm potatoes and fold gently to coat with the dressing. Add the chopped herbs and fold to evenly distribute.