Mmmmm bacon! This salad is made with crispy, roasted potatoes with a smoky, sweet, tangy vinaigrette and is perfect for a summer BBQ and will taste excellent with chicken, beef, or pork.
Equipment
- Baking sheet
- Medium pan
- 1.5 lbs Little Potatoes
- 2 Tbsp canola oil
- (To taste) salt
- 1/2 medium onion, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 1/4 tsp (or about 1 clove) garlic, minced
- 1/2 tsp fresh thyme, removed from stem and chopped
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Instructions
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Step 1
Preheat oven to 400 °F.
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Step 2
Quarter the Little Potatoes and place on a rimmed baking sheet. Drizzle with canola oil and sprinkle evenly with salt. Toss to coat all potatoes. Bake for 25 to 30 minutes or until tender, turning half way if desired.
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Step 3
While potatoes are baking, make the vinaigrette. In a medium pan, cook the bacon on medium-high heat until browned and crisp. Remove bacon with a slotted spoon and place on paper towel to soak up excess grease. Drain all but one tablespoon grease from the pan.
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Step 4
With the remaining bacon grease, sauté the onion until soft. Add the vinegar, syrup, garlic, thyme and half of the bacon and simmer over medium heat for 5 to 10 minutes, until slightly reduced. Set aside until potatoes are cooked.
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Step 5
When potatoes are cooked, toss with vinaigrette and garnish with remaining bacon and additional thyme if desired. Serve warm.
