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Potato salad for every occasion from Chef Ryan Scott

Potato salad for every occasion with bacon and mustard vinaigrette


Preparation time: 15 minutes | Cooking time: 30 minutes

If you were to go through my list of recipes for this book, I wouldn’t blame you if you were concerned that I have a split personality! I’m jumping from vegan and salad recipes to full fat recipes and red meat. But one thing I’ve learned in life is that there is a time to enjoy and a time for kale salads with dressings on the side. You have to have the yin with the yang. This is my potato salad without the mayo. I dress it up with a flavorful vinaigrette and the bacon on top, and it’s absolutely amazing. Like my mashed potatoes (see page 208) and many of my other vegetable recipes, this recipe relies on good technique. Caramelizing the potatoes from top to bottom on a red-hot baking sheet is key. Adding the dressing while the potatoes are hot is the step that makes all the difference. It turns those spud sponges into a culinary flavor bomb.

1 (12-ounce) packet of bacon sliced

2 pounds of red, purple, and / or yellow cream potatoes (the smallest you can find)

2 tablespoons of salt

3 tablespoons of chopped peperoncini in a glass

2 tablespoons of whole grain mustard

1 tablespoon of Dijon mustard

2 tablespoons of apple cider vinegar

1 tablespoon maple syrup

2 teaspoons of olive oil

1⁄4 teaspoon of ground black pepper

1⁄2 cup of chopped fresh chives

1/4 cup chopped fresh parsley

Cut the bacon into 1⁄2 inch wide pieces and cook it in a large pan over medium heat until it is evenly brown, crispy, and cooked through. Drain the fat and save 1⁄4 cup in the pan. Set the cooked bacon aside in a large bowl and leave the pan with the retained fat on the stove with the heat turned off.

Rinse the potatoes and place in a large saucepan with the salt. Add enough water to cover the potatoes 2 inches, bring to a boil, and cook for 15 to 20 minutes, until fork-tender. Drain the potatoes. If they are larger than bite-sized, cut in half or quarter.

Add the pepperoncini, mustard, vinegar, maple syrup, olive oil and pepper to the bowl with the bacon and whisk.

Heat the reserved bacon fat over high heat until it is melted and hot. Add the potatoes and use a spatula to mash about a third to half of them in the bacon fat. Reduce the heat to medium to high and cook the potatoes undisturbed until nicely browned, 3 to 4 minutes. Turn off the heat and pour the dressing over the potatoes in the pan. Add the bacon, chives and parsley and toss gently to coat the potatoes evenly. Serve this potato salad warm or at room temperature.


  • If you are storing the potato salad in the refrigerator for later, try bringing it to room temperature before serving; The aromas are livelier and livelier at room temperature than when it is cold.

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