Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette

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Yukon Potato and Green Onion Potato Salad with Bacon VinaigretteEvery summer we have picnics with friends, and sometimes they are at the Hollywood Bowl. Going to the Bowl is a great evening of fun, preceded by a blanket picnic on the grounds with boxed lunches and wine. This potato salad is one of our favorite sides in our picnic basket. A recipe from one of my chef heroes, Michael Chiarello, this dish is perfect served at room temperature.

It isn’t your normal potato salad you get as a side with your sandwich or chicken [our picnic favorite is Thomas Keller’s amazing Fried Chicken], but it is everything potato salad was meant to be. Since you are going mayo free here, you can keep this salad at room temperature for much longer than you normally could and the vinaigrette, made partially with bacon fat, will completely change any impressions you’ve ever had of potato salad.

Cut yukon potatoes, toss with some canola oil, salt and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees for 30 minutes, or until brown and crispy.

Yukon Potatoes
Dice bacon and brown in pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.

Bacon Frying
Cut scallions into 1/2-inch pieces.
To make the dressing: combine the Orange Champagne vinegar, hot and sweet mustard, Dijon, shallot, salt, and pepper. Slowly drizzle in extra-virgin olive oil and bacon fat, whisking constantly, until combined.

Bacon Vinaigrette
Combine the roasted potatoes, scallions, bacon and dressing. Toss to combine and serve!

Yukon Potato Salad

Roasted Yukon Gold Potatoes, crispy bacon and scallions dressed in a bacon champagne vinaigrette.
4.89 from 9 votes
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Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette

Roasted Yukon Gold Potatoes, crispy bacon and scallions dressed in a bacon champagne vinaigrette.
Course Salad
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Dinner, then Dessert

Ingredients

  • Salad:
  • 1/2 pound thick cut , nitrate free bacon
  • 8 russet potatoes
  • Gray salt and freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 bunches green onions , both white and green parts, trimmed
  • Dressing:
  • 1/3 cup Orange Champagne vinegar [Trader Joe's]
  • 1 tablespoon Whole Grain Dijon mustard [Trader Joe's]
  • 1 heaping tablespoon Hot and Sweet Mustard [Trader Joe's]
  • 2 shallots , minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup bacon fat
  • 4 tablespoons chopped Italian parsley leaves

Instructions

  1. Cut yukon potatoes, toss with some canola oil, salt and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees for 30 minutes, or until brown and crispy.
  2. Dice bacon and brown in pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.
  3. Cut scallions into 1/2-inch pieces.
  4. To make the dressing: combine the Orange Champagne vinegar, hot and sweet mustard, Dijon, shallot, salt, and pepper. Slowly drizzle in extra-virgin olive oil and bacon fat, whisking constantly, until combined
  5. Combine the roasted potatoes, scallions, bacon and dressing. Toss to combine and serve!

Recipe Notes

Adapted from Michael Chiarello

Trader Joe's Substitutions:
Ingelhoffer Sweet Hot Mustard
Maille Whole Grain Dijon Mustard
Napa Valley Blood Orange Vinegar (This vinegar is heavenly!)

Yukon Potato Bacon SaladYukon Potato Bacon Salad Top

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