Every summer we have picnics with friends, and sometimes they are at the Hollywood Bowl. Going to the Bowl is a great evening of fun, preceded by a blanket picnic on the grounds with boxed lunches and wine. This potato salad is one of our favorite sides in our picnic basket. A recipe from one of my chef heroes, Michael Chiarello, this dish is perfect served at room temperature.
It isn’t your normal potato salad you get as a side with your sandwich or chicken [our picnic favorite is Thomas Keller’s amazing Fried Chicken], but it is everything potato salad was meant to be. Since you are going mayo free here, you can keep this salad at room temperature for much longer than you normally could and the vinaigrette, made partially with bacon fat, will completely change any impressions you’ve ever had of potato salad.
Cut yukon potatoes, toss with some canola oil, salt and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees for 30 minutes, or until brown and crispy.
Dice bacon and brown in pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.
Cut scallions into 1/2-inch pieces.
To make the dressing: combine the Orange Champagne vinegar, hot and sweet mustard, Dijon, shallot, salt, and pepper. Slowly drizzle in extra-virgin olive oil and bacon fat, whisking constantly, until combined.
Combine the roasted potatoes, scallions, bacon and dressing. Toss to combine and serve!
Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette
Ingredients
Salad:
- 1/2 pound thick cut bacon
- 8 russet potatoes
- Gray salt and freshly ground black pepper
- 2 tablespoons canola oil
- 2 bunches green onions , both white and green parts, trimmed
Dressing:
- 1/3 cup Orange Champagne vinegar [Trader Joe's]
- 1 tablespoon Whole Grain Dijon mustard [Trader Joe's]
- 1 heaping tablespoon Hot and Sweet Mustard [Trader Joe's]
- 2 shallots , minced
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup bacon fat
- 4 tablespoons Italian parsley leaves , chopped
Instructions
Cut yukon potatoes, toss with some canola oil, salt and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees for 30 minutes, or until brown and crispy.
- Dice bacon and brown in pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.
- Cut scallions into 1/2-inch pieces.
- To make the dressing: combine the Orange Champagne vinegar, hot and sweet mustard, Dijon, shallot, salt, and pepper. Slowly drizzle in extra-virgin olive oil and bacon fat, whisking constantly, until combined
- Combine the roasted potatoes, scallions, bacon and dressing. Toss to combine and serve!
Recipe Notes
Adapted from Michael Chiarello
Trader Joe's Substitutions:
Ingelhoffer Sweet Hot Mustard
Maille Whole Grain Dijon Mustard
Napa Valley Blood Orange Vinegar (This vinegar is heavenly!)
Can this salad be made a day ahead?
Sure 🙂
I’m from and live in Central Alabama. What’s Trader Joe’s? How should I substitute those ingredients?
Any whole grain dijon mustard or spicy and sweet mustard would work great 🙂 Ingelhoffer makes a GREAT Sweet Hot Mustard if you can find it locally (the Amazon price is sort of steep). I added a link to it in the notes of the recipe for you.
I’m drooling over here! I can’t wait to make this!
Haha! That is the goal! Make it droolworthy 🙂 I hope you love it
Your Yukon Gold and Green Onion Potato Salad looks and sounds amazing! I would love to try making this sometime.
Thanks so much Shannon!
You had me at Bacon! I know my husband would be so happy if I made this recipe for him.
Yup we are a POP household 🙂 For the non POPs out there, that means Pal of Pork! haha.
This looks like a potato salad I can really enjoy. I favor ones that are tangy without mayo and the addition of bacon…well, bacon makes just about everything taste better.
Thanks! I love the vinegar in the dressing, it goes so well with the fat in the bacon 🙂
Wow what a great recipe. So creative and it looks so good. I will try it!
I hope you love it!
I actually want to eat this right off the screen. No joke – this looks amazing!
thanks! That’s so sweet 🙂
The bacon vinaigrette sounds amazing on it’s own! I am sure with this potato salad it’s such a delicious dish!
Yeah, how can you go wrong with bacon right? haha.
You had me at bacon! Well, actually, you had me at potatoes! I love a good potato salad! This one looks tasty!
Hahaha, you sound like a woman after my own heart!
That’s a perfect potato salad for a BBQ! I love the added bacon of course
This is a really good looking salad. Easy and tasty.
I am going to make a no-bacon version (although that means leaving out the best part). So my vegetarian (but not vegan) daughter will eat it. We are already making brisket she won’t eat.
YUM! Now that’s my kind of potato salad. I’m going to have to make this sooner rather than later. Now, I’m hungry.
Thanks! I hope you love it!