Warm Bacon Potato Salad

Name: Warm Bacon Potato Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pounds medium red potatoes, scrubbed and quartered; kosher salt; 8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips; 1 small yellow onion, diced; 1/2 cup apple cider vinegar; 1 tablespoon whole-grain mustard, German-style preferred; freshly ground black pepper; 1½ tablespoons finely chopped fresh tarragon

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Author : Jeff Mauro

comfort food dinner entertaining

Ingredients

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2 pounds medium red potatoes, scrubbed and quarteredkosher salt8 ounces thick-cut bacon, cut crosswise into 1/2-inch strips1 small yellow onion, diced1/2 cup apple cider vinegar1 tablespoon whole-grain mustard, German-style preferredfreshly ground black pepper1½ tablespoons finely chopped fresh tarragon

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Instructions

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Step 1

Place the potatoes in a large pot and fill with cold water to 1 inch above the potatoes. Season the water with 1 tablespoon salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.

Step 2

Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onion and sauté until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes.

Step 3

Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon, and toss to combine. Adjust the seasoning if necessary.