Yield: 8 servings
Active Time: 45
Total Time: 45
- 2 lbs Yukon Gold, fingerling or red new potatoes, unpeeled (if organic) and scrubbed, cut in 1" pieces
- 1/2 lb Fleishers artificial nitrate-free bacon
- 2 sticks celery, diced in 1/4-inch pieces
- 1/2 c red onion, diced in 1/4-inch pieces
- 2 Tbsp parsley, minced
- 1/2 c extra virgin olive oil
- 2 Tbsp white wine vinegar
- 3 Tbsp Brown Dog Fancy horseradish mustard
- 1 1/2 tsp salt
If you shudder at dense, mayo-coated potato salads, this is NOT like that! We keep this potato salad balanced with creamy potatoes, crunchy celery, a smoky hit of bacon, and a spicy tickle of horseradish mustard. Your fellow potluck-goers will thank us later.
Add several pinches of salt and the potatoes to a medium-sized pot. Add water until the level is 1 inch above the potatoes. Bring to a boil, then lower the heat to a gentle simmer. Cook for 10-15 minutes. When you can insert a paring knife in the center of a potato piece, and the potato slides off on its own, the potatoes are tender. Drain them in a colander and run cold water over them for a minute.
While the potatoes are cooking, put the bacon in a large skillet over medium-high heat, and cook until the strips are crispy. Drain the bacon on paper towels. You can save the bacon fat for future cooking projects.
For the horseradish mustard dressing, combine the olive oil, vinegar, mustard and salt in a bowl. Whisk until smooth and emulsified.
In a large bowl, combine the drained potatoes, celery, red onion, and parsley. Crumble the bacon into pieces on top. Add the horseradish mustard dressing, and toss well. Add additional salt and pepper to taste. Bring to a park or beach on a sunny day, and watch it disappear.
For more grilling tips, check out our article on how to nail your summer BBQ!
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