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Categories:Viewed: 28 - Published at: 7 years ago
Ingredients
- 3 pounds Yukon gold potatoes
- 1 yellow onion, quartered
- 1/2 pound bacon, diced
- 1 large red onion, diced
- 2-3 tbsp Dijon Mustard
- Salt and freshly ground pepper
- 8 green onions, thinly sliced
- 1/4 cup chopped fresh parsley leaves
- 2 tbsp olive oil
- 3 tbsp capers
Method
- Place potatoes in a large pot with the yellow onion and cover with cold water. Turn heat to high and cook until fork tender. Drain, discard the onion, and cut the potatoes into slices when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
- Heat a saute pan over medium high heat. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Add the mustard. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions, capers and parsley. Drizzle olive oil. Gently mix thoroughly taking care not to damage the potatoes. Season again with salt and pepper, to taste.
