Warm Potato Salad

This dish is a great winter-version of your classic summer potato salad.  Served up warm with a delicious bacon vinaigrette, you just really can't go wrong.  The sweetness of the caramelized onion combined with the savory bacon bits and the tangy dressing is a perfect flavor combination.  We also really like to top it with a sprinkle of crumbled blue cheese so definitely try that out if it's your thing.

Warm Potato Salad

Number of Servings: 6
Time to Prepare: 50 minutes

• 3 pounds Yukon gold potatoes, cut into 1 1/2" chunks
• 4 Tbsp olive oil, divided
• 1 tsp sea salt
• 1/2 tsp pepper, divided
• 2 medium red onions, quartered and thinly sliced
• 1 Tbsp sugar
• 8 strips bacon
• 3 Tbsp apple cider vinegar
• 2 tsp sugar
• 1/2 tsp Dijon mustard
• 1/4 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 cup warm bacon drippings
• 1 Tbsp dried parsley 
• crumbled blue cheese (optional)

Preheat oven to 400 degrees.  Spray a baking sheet with cooking spray and set aside.

In a large bowl, toss the potato chunks with 2 Tbsp olive oil, the sea salt, and 1/4 tsp pepper.  Spread evenly on the prepared baking sheet and roast for 35-40 minutes, or until golden brown and tender.

While the potatoes cook, caramelize the onion.  Heat the remaining 2 Tbsp oil in a medium non-stick skillet over medium heat.  When hot add the sliced red onion.  Sprinkle with 1 Tbsp sugar and toss to coat.  Continue to cook the onions, stirring occasionally, for about 15 minutes, or until a golden, caramel color and softened.  Set aside and keep warm.

In a large skillet over medium heat, cook the bacon until crisp.  Remove to paper towel-lined plate and allow to cool, then crumble and set aside.  (Make sure to reserve the bacon drippings for the vinaigrette.)

In a small bowl, whisk together the cider vinegar, 2 tsp sugar, Dijon, Italian seasoning, salt, and remaining 1/4 tsp pepper.  Continue whisking while slowly drizzling in the bacon drippings.  Whisk until well combined.

Once potatoes have finished cooking, transfer to a large bowl.  Add the caramelized onions, the crumbled bacon, the parsley, and the vinaigrette.  Toss well to combine and serve warm, sprinkled with blue cheese crumbles if desired.

Source: slightly adapted from thecozyapron.com
Produce Used: Gold potatoes, red onion