Roasted Potato Salad with Caramelized Onions and Bacon
Serves 6

1 1/2 pounds Yukon Gold potatoes, diced
4 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 onion, thinly sliced
1 tablespoon sugar
6 strip bacon, chopped

Vinaigrette
3 tablespoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons reserved bacon drippings, warm
1 tablespoon olive oil

Preheat oven to 400 degrees.  Line a baking sheet with foil.  Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread in an even layer on the baking sheet. Roast for 35-40 minutes or until golden brown.

While the potatoes are roasting, continue with the onions and bacon. In a large skillet heat 2 tablespoons olive oil over medium heat. Once hot, add the onions and sugar, tossing to coat. Cook for about 15 minutes, stirring often. You want the onions to become a deep brown color, but not from too high of heat. Once the onions are brown, add a pinch of salt. Remove from heat. Set aside and keep warm until ready to use.

In another skillet over medium heat brown the pieces of bacon. Cook until crispy. Remove to a paper towel to drain. Set aside. Reserve the bacon drippings.

To prepare the vinaigrette, whisk together all of the ingredients until well combined.

In a large bowl add the roasted potatoes, caramelized onions, bacon, and the vinaigrette. Toss well to combine.  Serve.

 

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