Roasted Potato Salad with Bacon
YIELD: 10 cups
2 pounds baby gold, red, and purple potatoes
Salt to taste
Pepper to taste
1 pound bacon
½ cup scallions
Minced Italian parsley to garnish
Goat Cheese Crumbles to taste, optional
3 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons dijon mustard
1 teaspoon granulated sugar, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
Cut potatoes in half. Place them on a baking sheet, and toss with olive oil, salt and pepper.
Roast in a 450-degree oven until golden brown and crispy, about 30 minutes.
Set aside in a large bowl to cool.
While potatoes roast, cook the bacon.
To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it’s cool enough, crumble it; set aside.
For the Dressing: In a small bowl, add the olive oil, red wine vinegar, mustard, sugar, 1/4 teaspoon salt, pepper, and whisk to combine; set aside.
To the potatoes add the scallions, crumbled bacon, parsley and optional goat cheese. Toss with vinaigrette.
Taste potato salad and make any necessary adjustments, i.e. more salt, pepper, sugar, dash of extra mustard or vinegar, etc.
Serve immediately if desired or cover and refrigerate until chilled. Potato salad will keep airtight in the fridge for up to 4 days.