40 minutes
A hearty side dish featuring tender potatoes dressed in a warm bacon-infused vinaigrette.
1. Cook Potatoes
Place the boiling potatoes into a pot of salted water. Bring the water to a boil and let the potatoes cook for around 15 minutes or until they're tender. Drain them and, while still warm, peel and slice or cube the potatoes. Transfer them to a large mixing bowl.
2. Crisp Bacon
Heat a skillet over medium heat and cook the bacon until crisp. Once done, remove the bacon, crumble or chop it, and set it aside. Reserve the bacon fat in the skillet.
3. Sauté Vegetables
In the same skillet with the reserved bacon fat, sauté the sliced scallions and minced celery for about 2 minutes until the vegetables soften slightly.
4. Prepare Dressing
To the skillet with the sautéed vegetables, add water, cider vinegar, sugar, salt, paprika, and dry mustard. Whisk these together over the residual heat until the sugar and salt dissolve and the flavors mingle.
5. Toss Salad
Pour the warm dressing over the potatoes, add the bacon, and toss everything gently to coat. The potatoes will absorb the dressing.
Use waxy potatoes like Yukon Golds or red potatoes that hold their shape well during cooking and have a creamy texture suitable for potato salads.
Serve the salad warm to enhance flavors and absorption of the dressing. Reheat gently if made ahead.
Start in cold, salted water and bring to a gentle simmer. Cook just until fork-tender, maintaining firmness for slicing.
Use part of the bacon fat in your dressing for depth of flavor, balancing it to prevent greasiness.
Aim for a tangy yet balanced dressing with the right mix of vinegar and oil to complement the bacon and potatoes.
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