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.

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

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Yukon Potato Salad

Roasted Yukon Gold Potatoes, crispy bacon and scallions dressed in a bacon champagne vinaigrette.

Recipe

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Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette

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

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  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!)

Nutrition Information

Yield: 0 Serves 8, Amount per serving: calories

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Yukon Potato Bacon SaladYukon Potato Bacon Salad Top

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Categories:

Main Dishes Recipe Sides

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Comments

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

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

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

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. 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!

  8. 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.

  9. 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.

  10. 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.

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

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

  13. 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.

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

    1. Any whole grain dijon mustard or spicy and sweet mustard would work great 🙂 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.