There are countless variations of potato and every family has their favorite. However, for a change, why not try a version with a mustard and oil dressing instead?
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Red Potato Salad with Mustard Vinaigrette
2014-01-11 22:43:47
There are countless variations of potato and every family has their favorite. However, for a change, why not try a version with a mustard and oil dressing instead?
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Nutrition Facts
Serving Size
1027g
Servings
8
Amount Per Serving
Calories 1538
Calories from Fat 782
% Daily Value *
Total Fat 88g
136%
Saturated Fat 16g
80%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 58g
Cholesterol 55mg
18%
Sodium 2016mg
84%
Total Carbohydrates 156g
52%
Dietary Fiber 18g
73%
Sugars 33g
Protein 35g
Vitamin A
13%
Vitamin C
259%
Calcium
14%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 2 (1 ½ pound) bags yellow baby potatoes, either halved or quartered depending on size
- 4 tablespoons olive oil, divided use, plus a drizzle for the baking sheet
- 1 teapsoon sea salt, plus a pinch, divided use
- ¼ teaspoon cracked black pepper
- 1 large red onion, quartered and sliced thinly
- 1 tablespoon sugar
- 6 strips of bacon chopped into small pieces
- 3 tablespoons apple cider vinegar
- 2 teaspoons sugar
- ½ teaspoon Dijon mustard
- ¼ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 tablespoons reserved, warm bacon drippings
- 1 tablespoon olive oil
- 2 tablespoons flat-leaf parsley, chopped
What you do
- Preheat the oven to 400 degrees and line a baking sheet with foil.
- In a large bowl, add the halved (or quartered) baby potatoes along with 2 tablespoons of the olive oil, the 1 teaspoon of sea salt and the cracked pepper, and toss well to combine.
- Drizzle a little bit of olive oil onto the foil lined baking sheet, and turn the baby potatoes out onto the baking sheet.
- aRoast for 35-40, or until golden-brown and tender.
- In a medium-large non-stick pan set over medium heat, add the remaining 2 tablespoons of olive oil
- When hot, add the sliced red onion and the tablespoon of sugar, and toss to coat with a pair of tongs.
- Caramelize the red onions on medium for about 12-14 minutes, or until a golden, caramel color, and softened.
- Once onions are caramelized, add the pinch of sea salt to them, stir to incorporate, and remove from heat.
- Set aside and keep warm until ready to add to potato salad.
- Next, in a medium, non-stick pan set over medium heat, cook the bacon pieces until brown and crispy, and then remove them with a slotted spoon and onto a paper towel to drain.
- Reserve 3 tablespoons of the bacon drippings, and set aside to use in the vinaigrette
- Keep the drippings warm.
- Once the baby potatoes are roasted, remove from oven, and allow them to cool for a few moments while you prepare the warm, bacon vinaigrette.
- In a small bowl, whisk together all of the ingredients beginning with the apple cider vinegar through the salt; slowly drizzle in the bacon drippings while whisking.
- Then the olive oil; whisk until the vinaigrette is well combined.
- Add the warm, roasted baby potatoes to a large bowl, and then add the caramelized red onion, the crispy bacon, the chopped flat-leaf parsley and the vinaigrette;
- Toss well to completely combine, making sure that all of the potatoes are well dressed; divide equally among plates, and serve while still warm.
Adapted from The Cozy Apron
Adapted from The Cozy Apron
Jessy + Melissa https://www.jessyandmelissa.com/