Potato salad with bacon and a savory dressing made with bacon juice and vinegar.
- 2-½ pounds Yukon Gold Potatoes Or A Mix Of Yukon Gold And Red Potatoes
- 8 pieces Thick Cut Bacon
- ½ Large brown or yellow onion, finely diced
- FOR SCREWING:
- ⅔ cups White wine vinegar
- ⅓ cups Water
- 2 teaspoons Sugar
- 1 tbsp Coarse Whole Grain Mustard
- 2 teaspoons Kosher salt
- Fresh ground pepper, to taste
- 4 Green onions, chopped green parts
Wash the potatoes. Leave the skin on and slice it using a mandolin or cut it into even 1/8 to 1/4 inch slices.
Place the potato slices in a large steamer basket and steam for 10-15 minutes until the potatoes are tender in the middle of the slices. Mine took 15 minutes. When steaming is complete, remove potatoes and cover to keep warm.
Meanwhile, using kitchen shears, cut the bacon into 1-inch pieces, add the bacon pieces to a hot skillet. Saute bacon until browned and crispy, about 5 to 8 minutes. Using a slotted spoon, remove the cooked bacon to a plate lined with paper towel to drain.
Save your bacon juices!
Add the finely chopped onion to the pan with the bacon drippings.
Sauté the chopped onion in the bacon fat for about 5-7 minutes until the onions soften.
Add the white wine vinegar, water, mustard, sugar, salt and ground pepper. Whisk the ingredients together. Simmer for 4-5 minutes, until the mixture has reduced to about 2/3 cup. I watched this. Remove from fire.
Add the potatoes to the skillet and carefully pour the mixture over the potatoes. Try to separate the slices so that dressing gets on every piece of potato.
Gently stir in the bacon and chopped green onion. Taste, add more salt and pepper to taste if desired. Transfer to a bowl and serve hot.