Hot Bacon Mustard Potato Salad

A Two for Tuesday Recipe:

Many years ago the Hub, use to order a salad, at one of our favorite restaurants, that featured a bacon-mustard type dressing. He would even go so far as to request extra dressing on the side to pour over his french fries. The Hub is a huge fan of any kind or type of potato salad, I knew that if I could replicate and translate this into a potato salad, I'd have a home run! Well, at least a home run with the Hub and it was and still is just that. My recipe serves up a warm potato salad that put the flavors of bacon and mustard front and center.  It's so easy to put together, that you can make it anytime and serve it as a side with just about anything, from a hearty steak to a grilled salmon.



Serves 2 - 4

5 - 6  peeled and diced waxy potatoes: fingerling, new potato or yukon gold are good choices.
8 slices center cut or turkey bacon* finely chopped.
1 tablespoon olive oil
2 shallots, finely minced
2 tablespoons dijon mustard
1/4 cup apple cider vinegar
1/2 tablespoon of dark brown sugar
Water, 2 - 4 ounces
2 pinches salt
Pepper to taste
2 - 3 Italian parsley, chopped

Boil potatoes for about 10 -15 minutes or until a knife blade easily goes through the potato. Drain well, once done.
While potatoes boil, heat the olive oil in a stainless steel pan over moderate heat. Add shallots and cook for 1-2 minutes then add bacon. Cook until bacon is nicely crisp but not burned. Stir in mustard, vinegar and sugar, make sure to lower heat to avoid burning, cook for 1 minute. Add water an ounce at a time to thicken the sauce, stopping adding water once it reaches a medium thickness and not gloppy. Salt and pepper to taste.
Pour over hot potatoes and stir well to incorporate. Add additional salt & pepper to taste or as needed. Sprinkle parsley over top.

Serve with just about anything, Including today's other Two for Tuesday recipe Eryka's Classic Meatloaf. ENJOY!

*Recipe notes:
I use either center cut or turkey bacon to cut down on the fat. Plus, the Hub is not particularly fond of a heavy "bacon-y" taste. If you prefer to use regular full fat bacon, please do! Just be sure to remove some of the rendered fat from the pan.
Feel free to experiment with different type of flavored or smoked bacon and mustard.