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Categories:
gold yellow onion bacon cider vinegar white wine vinegar honey mustard seeds canola oil salt parsley
Viewed: 21 - Published at: 5 years agoIngredients
- 20 ounces red or gold (or a mixture) new potatoes cut into halves or quarters depending on size
- 1 small yellow onion, diced - about 1 1/2 cups diced
- 6 thick cut bacon slices or about 8 ounces of regular bacon
- 1/2 cup cider vinegar
- 1/4 cup white wine vinegar
- 2 tablespoons of honey or agave nectar
- 1 tablespoon mustard seeds
- 1/4 cup canola oil
- Salt and freshly ground pepper
- 1/4 cup chopped fresh parsley leaves
Method
- Place potatoes in a large pot of salted water and bring to a boil - boil for 10 minutes or until the potatoes are fork tender. Drain the potatoes and place them in a bowl covered with a towel or foil to keep the potatoes warm.
- In a large saute pan over medium heat, cook the bacon until crisp and then remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions to the rendered bacon fat and cook until the onions are soft and slightly golden. Add the vinegar off the heat - once it is incorporated, move back to the burner and put in the mustard seeds and continue to cook for a few minutes. Whisk in the canola oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat, then add the chopped parsley.
- Chop the reserved bacon and toss gently into the potato mixture.
- Taste for seasoning and adjust if needed with salt and pepper.
- Serve warm or at room temperature.
