I’ve already told you about my aversion to gluey and bland potato salad so I won’t bore you with details as to why this potato salad is superior. All you really need to know is that rather than boiling plain old Russets, this recipe starts by frying Yukon Golds in bacon fat. I said it, bacon fat.
Once the potatoes are slightly crisp and caramelized, they’re tossed with “veggie confetti” and dressed with a homemade maple-balsamic vinaigrette. I made this potato salad as a side for Easter dinner and, needless to say, there were no leftovers.
Recipe adapted from SoupAddict.
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
- Cook the bacon in a large fry pan until crisp. Remove from pan and set aside on paper towels to drain.
- 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.
- Add the green onions, peppers and spinach and sauté for 2-3 minutes.
- Remove pan from heat and crumble bacon over potatoes.
- Combine all the vinaigrette ingredients in a small jar with a lid and shake vigorously until emulsified.
- Drizzle the dressing over potatoes and toss gently. Serve warm or at room temperature.
