With no mayo to go bad, this tasty side can stand up to the heat of outdoor summer dining.
Photo by Karen Hermann
SERVES 4
4 slices thick bacon
2 pounds small waxy potatoes (Yukon Gold or red), halved or quartered
Kosher salt
Black pepper, freshly ground
1 large clove garlic, minced
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1/3 cup olive oil
4–5 scallions, sliced diagonally
2 tablespoons parsley, chopped flat
Preheat oven to 400 F. On a parchment or foil-lined rimmed baking sheet, lay bacon slices and bake for 12–15 minutes until crisp. Exact time will vary based on thickness of slices. Move to a paper towel-lined platter; crumble when cool. On same baking sheet with bacon grease, toss potatoes and bake, cut-side down, until just fork tender, 20–25 minutes. Size of potato chunks will determine exact baking time. Remove from oven and place on paper towel, cut-side down, to cool.
In a medium measuring cup with a spout, combine salt, pepper, garlic, vinegar, mustard and honey. Using a small whisk, slowly drizzle and whisk in olive oil until emulsified.
In a large serving bowl, add potatoes, bacon, scallions and half of parsley. Toss with enough dressing to desired coverage. Garnish with remaining parsley and serve.
___
Related stories
Corn off the cob—Watch this video to learn Chef Belinda Smith-Sullivan’s clever trick for removing corn kernels from the cob with no muss and no fuss.
Tasty barbecue sides—With summer just around the corner, it’s time to cook outdoors. Use these tasty recipes for delicious sides to complement whatever is sizzling on the grill.