Warm Potato, Bacon, and Vegetable Salad with Honey Mustard Dressing
Instructions:
- Best served warm, this chunky potato salad is hearty enough to stand up to a glass of German dark beer. Makes 6 servings
- 13â„4 pounds small red-skinned potatoes, scrubbed and cut into a 1â„4-inch dice
- 4 large carrots, cut into 1â„2-inch rounds
- 1 teaspoon vegetable oil
- 1 pound thick-cut bacon, chopped into 1â„2-inch pieces
- 2 medium red onions, thinly sliced
- 2 celery ribs, thinly sliced
- 1 cup shelled fresh or thawed frozen peas
- 3 tablespoons parsley leaves, chopped
- 1 tablespoon chopped dill fronds
- 1â„4 cup cider vinegar
- 11â„2 tablespoons Dijon mustard
- 2 teaspoons honey
- 1â„2 teaspoon salt
- 1â„2 teaspoon freshly ground black pepper
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 10 minutes. Then add the carrots and cook until the potatoes are tender when pierced with a fork, about 10 additional minutes. Drain in a colander set in the sink, cool for 10 minutes, then transfer to a large bowl.
- Meanwhile, heat a large skillet over medium- high heat. Add the vegetable oil, then fry the bacon until crisp, stirring frequently, about 4 minutes. Use a slotted spoon to transfer the cooked bacon to the bowl with the potatoes and carrots; leave the rendered bacon grease in the pan.
- Reduce the heat to medium and add the onions to the bacon drippings. Cook, stirring frequently, until soft and translucent, about 3 minutes. Pour the onions and any remaining bacon drippings into the bowl with the potatoes, then gently stir in the celery, peas, parsley, and dill.
- In a small bowl, whisk the vinegar, mustard, honey, salt, and pepper until smooth; pour over the potatoes and gently toss until well combined. The salad is best served warm.