Warm potato salad with caramelized onion dressing
This warm potato salad recipe (though it’s also good served cold) is easy to make in a pinch for a weeknight dinner, but it's also elegant enough to serve as a side for a holiday meal.
Ingredients
- 1 pound fingerling or small yellow potatoes, washed
- 2 ounces bacon cut into lardons (2-3 strips)
- 2 teaspoons grainy mustard
- ¼ cup caramelized onions, chopped
- Pinch of dried chilies (optional)
- 2 tablespoons fresh herbs, such as parsley or chives
- Salt and pepper
Instructions
- Place the potatoes in a pot and cover with water. Add a good pinch of salt and cook over medium heat until they are fork tender. Drain the water and keep the potatoes warm. If you are using large potatoes, cut them into smaller bite-sized chunks.
- Warm a small pan over medium-low heat, add the bacon lardons and cook until brown and starting to get crispy. Remove the pan from the heat and let the pan cool (remove the bacon if it looks like it might overcook if it sits in the pan) for a few minutes. You don’t need to drain the bacon fat if you are using a meaty bacon, but if you feel there is a lot of fat, you can drain it. Add the grainy mustard, caramelized onions, chilies (optional), vinegar and olive oil and stir together.
- Add the potatoes to a mixing bowl. Pour the dressing over the potatoes, add the herbs and season with salt and pepper. Mix well and serve warm.
