- 1 lb Red potatoes, small-to-medium diced
- 1 Small yellow onion, sliced thin
- ½ lb Bacon, cut into ¼” strips
- ½ cup, split into two ¼ cups Red wine vinegar
- ⅓ cup Sunflower oil or another neutral dressing oil
- 4 tbsp split Whole grain mustard
- 6-10 Small dill pickles, the sharper the better, cut in half and sliced thin
- Fresh dill fronds
Preheat the oven to 350.
Render your bacon bits until crispy, and set the bacon fat aside in a large bowl. Keep your bacon bits for the final composition of your salad.
In the bowl with the bacon fat, add ¼ cup of the red wine vinegar and 2 tablespoons of whole grain mustard, and whisk to combine. Add your red potatoes and onion to the bacon fat mixture, and toss to coat.
Slide your bacon-fat-coated spuds and onion to a baking sheet, and pop in the oven until crisp on the outside and fully cooked, or about 30 minutes. Test with a fork, if unsure!
While the potatoes are baking, create a vinaigrette by whisking together the rest of your red wine vinegar, whole grain mustard, and the sunflower oil.
Bring the potatoes out and toss in the vinaigrette with the reserved bacon, pickles and fresh dill fronds. Check for seasoning (the bacon adds a lot of salt on its own!) Serve warm.
Claire Butler is the Content Strategy Specialist for Taste the Local Difference. Contact her at [email protected].