This potato salad is party friendly and exactly what I had in mind for an upcoming BBQ. Yes, I know the recipe calls for bacon and there is NO bacon in my photo. I decided to test out this recipe before serving it to people I’d like to keep as friends… and well I had no bacon. It will make its way into the next batch of this perfectly tangy and tasty potato salad.
To make ahead: make dressing and store in refrigerator (bring to room temperature the day of serving). Roast potatoes the day before and store in refrigerator. Before serving, warm potatoes in oven & follow recipe assembly.
- 2 lbs. Yukon gold potatoes – cut into 3/4” pieces
- 1 clove minced garlic
- 1 red onion thinly sliced
- 1 tbsp capers – drained
- 1/3 cup extra virgin olive oil + 2 tbsp
- 1/4 cup champagne vinegar
- 2 tbsp dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp honey
- Kosher salt and freshly ground black pepper
Preheat your oven to 400°F and set the top rack in the middle position.
Toss potatoes with 2 T olive oil, minced garlic, salt & pepper and spread the potatoes in an even layer on a baking sheet.
Turn potatoes every 15 minutes. Bake for 45 minutes total or until golden brown and crispy.
Whisk together mustard, vinegar and honey. Slowly pour the olive oil in while whisking to emulsify the dressing. Season to taste with salt and pepper.
Add the potatoes, bacon, red onion and capers in a large bowl. Toss with vinaigrette and serve warm or room temperature. Adjust seasonings if needed.