Place Potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
While potatoes are cooking, cook Bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
Add Onion and Shallot to the skillet with bacon fat and cook until softened, about 7-10 minutes. Remove from heat.
In a small bowl, whisk together all Dressing ingredients.
In a large bowl, combine cooked Potatoes, cooked Onion and Shallot, and Dressing. Gently toss to coat.
Stir in cooked Bacon and Parsley. Serve warm.
Ingredients
6
2 lbs900 gYukon Gold Potatoes-cut into 1 inch pieces
8 slices115 gThick-Cut Bacon-diced
1/4 cup60 mLApple Cider Vinegar
1/4 cup60 mLOlive Oil
1 tbsp15 mLDijon Mustard
1 tsp5 mLMaple Syrup
1/2 tsp2.5 mLSmoked Paprika
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
3/4 cup115 gYellow Onion-finely diced
3 tbsp45 mLFresh Parsley-chopped
1 tbsp15 mLShallot-minced
Equipment
Large pot
Large skillet
Large bowl
Whisk
Instructions
Place Potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
While potatoes are cooking, cook Bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
Add Onion and Shallot to the skillet with bacon fat and cook until softened, about 7-10 minutes. Remove from heat.
In a small bowl, whisk together all Dressing ingredients.
In a large bowl, combine cooked Potatoes, cooked Onion and Shallot, and Dressing. Gently toss to coat.
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