Warm Bacon Potato Salad with Bacon Grease Dressing
(aka: German Potato Salad) – No mayo!
This is one to serve for Thanksgiving, Christmas, New Years, Easter, Sunday Dinner, or that random Wednesday night! Any time is a good time for this warm, comfort food salad. And you all know I don’t eat bacon, so I used organic grass fed and finished beef bacon instead of pork and a few other staple ingredients I had in my kitchen that I bet you have too!
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Add water to the potatosAdd salt and boil potatoes
Cook the bacon in the oven
Cut potatoes into 1/4 pieces and place in a large pot or pan
Chop bacon and add it to the potatoes
Reserve the bacon grease and pour it into a small pan
Add the onions to the bacon grease (be careful not to platter the grease when you add the onions)
Add maple syrup, dijon mustard, and ACV
Season with salt and pepperPour dressing over the bacon and potatoes and mix wellAdd fresh parsley and toss one more time
Serve Warm
Ingredients:
– 2 lbs of small red potatoes, washed
– 8 (thick) slices of beef bacon
– 6 green onions, chopped
– 3 Tbsp of maple syrup (or honey)
– 2 Tbsp of Dijon mustard
– 1/3 cup of ACV
– sea salt to taste
– black pepper to taste
– 1/4 cup of freshly chopped parsley
Instructions:
Cook the potatoes
Place the potatoes in a large pot (I used my Our Place Cookware – use code: DIGEST) and cover them with cold water and season with salt. Bring to a boil then reduce the heat and cover with a lid and simmer for 10 to 15 minutes, or until fork tender, but not overly soft! Drain the water, leaving the potatoes in the pot, and allow to cool for 5 minutes. Once cool (but still warm) cut each potato into 1/4 pieces and place them in a large pot (this can be the same pot you boiled them in or a larger sauce pan).
Bake the bacon
Place the bacon on a baking sheet with rims so the grease doesn’t spill over while cooking. Bake in a preheated 375 F preheated oven until you begin to smell the bacon and it begins to crackle. You should see all the bacon fat bubbles and become translucent on the baking sheet. Remove from the oven and place the bacon strips on a paper towel to cool and pour the bacon fat into a small saucepan. Chop the bacon coarsely and set aside.
Make the dressing
In the saucepan with the bacon grease, add onions, maple syrup, mustard, salt and pepper to taste, and ACV and mix well over low heat and stir for 1-2 minutes.
Final step
Add the chopped bacon to the pot with the potatoes then pour over your dressing. Mix well, then add the chopped parsley and toss sala one more time to incorporate everything.
Serve warm.
Notes:
This can be enjoyed chilled as well, but keep in mind that the bacon grease will solidify in the refrigerator. It won’t change the taste (still tastes AMAZING) but the texture of the dressing will be more solid. You can reheat leftovers and the dressing will melt again.
