Sautéed Potato Salad With Maple-Balsamic Vinaigrette
 
 
Makes 6 servings
Ingredients
Salad:
  • 3 strips uncured apple smoked bacon
  • 2 pounds Yukon Gold potatoes, sliced into ¼″ discs
  • 4 green onions, thinly sliced
  • 1 red bell pepper, diced
  • 2-3 handfuls spinach, cut into strips
  • sea salt and freshly ground black pepper, to taste
Vinaigrette:
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon stone ground mustard
  • 1 tablespoon maple syrup
  • ½ teaspoon sea salt
  • ¼ teaspoon dried sweet basil
Instructions
  1. Cook the bacon in a large fry pan until crisp. Remove from pan and set aside on paper towels to drain.
  2. Remove all but 2 tablespoons of fat from pan. Add the potatoes, sprinkle lightly with salt and sauté until slightly crisp and caramelized, about 20 minutes.
  3. Add the green onions, peppers and spinach and sauté for 2-3 minutes.
  4. Remove pan from heat and crumble bacon over potatoes.
  5. Combine all the vinaigrette ingredients in a small jar with a lid and shake vigorously until emulsified.
  6. Drizzle the dressing over potatoes and toss gently. Serve warm or at room temperature.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sauteed-potato-salad-maple-balsamic-vinaigrette/