potato salad with bacon vinaigrette
serves 4-6 people
ingredients
2-3 lbs red potatoes (or any smaller potato)
3 garlic cloves
3-4 scallions, chopped (light parts and ends separated)
4-5 slices bacon, chopped
2 tablespoons dijon mustard
2 tablespoons grainy mustard
2 tablespoons maple syrup
1/4 cup apple cider vinegar
kosher salt and freshly ground pepper
Put the whole potatoes in a medium pot with salted water and garlic cloves. Bring them to a boil, once boiling turn the heat down to a medium simmer and let simmer for about 15 minutes. Drain the potatoes and put them back in the hot pot with the lid on for 20 minutes to finish steaming/cooking. Take the potatoes out and let cool or put in the refrigerator for a couple of hours if you have the time. Cut the potatoes into 1.5” cubes and set aside in a large bowl.
In a saute pan, over medium heat, sauté the bacon stirring frequently until brown and crispy, around 5-8 minutes. Turn the heat down to very low and take the bacon out with a slotted spoon and set aside in a bowl, leaving the rendered grease in the pan. Add half of the scallions (light parts) to the pan and turn the heat to medium low and stir until just fragrant. Add the mustards, syrup, and vinegar and cook the whole vinaigrette down until slightly thickened, around 2 minutes. Pour about half of the hot vinaigrette over the potatoes and stir to coat. Taste and see if you want more vinaigrette, if not reserve the other half for another use. Stir in the remaining scallions, bacon, and season with salt and pepper to taste.