Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette

Yukon Potato and Green Onion Potato Salad with Bacon Vinaigrette

Every summer we have picnics with friends, and sometimes they areΒ 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.

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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.
Yield 12 servings
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Author Sabrina Snyder

Ingredients
 

Salad:

  • 1/2 pound thick cut 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 Italian parsley leaves , chopped

Instructions

  • 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.
  • Dice bacon and brown in pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.
  • 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
  • Combine the roasted potatoes, scallions, bacon and dressing. Toss to combine and serve!

Notes

Nutrition

Calories: 302kcal | Carbohydrates: 27g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 350mg | Potassium: 649mg | Fiber: 2g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg
Keyword: Potato Salad, Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette

Yukon Potato Bacon Salad

Yukon Potato Bacon Salad Top

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. In your Yukon Gold potato salad, the potato in the ingredients is β€œrusset”. However, in directions, Yukon gold is mentioned. Which is correct or does it matter?

  2. I’m from and live in Central Alabama. What’s Trader Joe’s? How should I substitute those ingredients?

    1. Any whole grain dijon mustard or spicy and sweet mustard would work great πŸ™‚ Ingelhoffer makes a GREAT Sweet Hot Mustard if you can find it locally (the Amazon price is sort of steep). I added a link to it in the notes of the recipe for you.

  3. Your Yukon Gold and Green Onion Potato Salad looks and sounds amazing! I would love to try making this sometime.

  4. This looks like a potato salad I can really enjoy. I favor ones that are tangy without mayo and the addition of bacon…well, bacon makes just about everything taste better.

    1. Thanks! I love the vinegar in the dressing, it goes so well with the fat in the bacon πŸ™‚

  5. The bacon vinaigrette sounds amazing on it’s own! I am sure with this potato salad it’s such a delicious dish!

  6. You had me at bacon! Well, actually, you had me at potatoes! I love a good potato salad! This one looks tasty!

  7. I am going to make a no-bacon version (although that means leaving out the best part). So my vegetarian (but not vegan) daughter will eat it. We are already making brisket she won’t eat.

  8. YUM! Now that’s my kind of potato salad. I’m going to have to make this sooner rather than later. Now, I’m hungry.

  9. I cannot wait to make this potato salad. When summer actually arrives (I have faith it will be here soon) our menu changes to salads of all types. I am not a mayo person, so this alternative dressing is fantastic.

  10. This sounds so yummy! Will be adding this to our menu soon… I bet it would make a great side with our Salmon that we will be grilling soon. Thanks!

  11. This sounds like such a yummy and hearty potato salad. I can see the hubby making this as the entire meal. Thanks for sharing!

    1. Not going to lie, I have been snacking on what was left of it ever since. Just out of the container out of the fridge. I look around to make sure no one is watching when I am taking bites of it at 6am, haha.

  12. This looks like such a delicious recipe. I will have to try making it this weekend for my BBQ.

  13. That orange champagne vinegar sounds wonderful! I’ll have to look for it the next time I’m at Trader Joe’s now that I have a perfect recipe to use it with!

  14. I have never had a Yukon Gold potato. Yes, I live under a rock. I think I need to fix that soon, especially with how yummy this recipe looks!

  15. I prefer potato salads that don’t have mayo in them. So this is right up my alley. I like how you sliced the potatoes and got them crisp. I’m def going to try.

  16. Potato salad is an easy way to my heart, but when you add bacon, you have my heart forever. I will be pinning this to make for as a summer BBQ side very soon!

  17. This looks and sounds really good. Thanks for the recipe. I can’t wait to make this for lunch.

  18. Yum this looks incredible! I love bacon and so do my kiddos and I think this would be a huge hit!

  19. That’s a nice hearty, filling salad. I think this would be great for Memorial Day bbq’ing. πŸ™‚

  20. That should be mandatory for a picnic! Going to the Hollywood Bowl sounds like a great summer outing.

    1. We have a blast every time we go. Last time we went was for the blue man group, before that Harry Connick Jr.

  21. I’ve never seen a potato salad quite like this before. It’s much chunkier and less creamy. It looks great!

  22. That looks so good! I love scallops, and this is a great recipe. I love that bacon vinaigrette.