Warm Potato and Bacon Salad
  • Cooking Time: 30
  • Servings: 4-6
  • Preparation Time: 10
  • 1 1/2 lbs. of baby new potatoes (I really like the package of little mixed colored potatoes you find these days. Very flavorful and colorful.)
  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. white wine vinegar
  • 1 tbsp. grainy Dijon mustard
  • 3 strips of thick cut bacon, cut in 1/2" sections
  • 6 fresh asparagus spears, cut into 1" lengths
  • 1 tbsp. Italian broad leaf parsley
  • 1 tbsp. Jalapeno mayo (see individual recipe) Optional
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  1. Cut larger potatoes in half and boil in a pot of cold water until fork tender.
  2. Drain, toss with olive oil and cover.
  3. Sauté bacon over low - medium heat, stirring frequently until brown on all sides.
  4. Add asparagus to bacon and stir until lightly cooked but still crunchy.
  5. Add grainy mustard, salt and pepper, white wine vinegar to potatoes and toss.
  6. Add bacon, asparagus and bacon fat drippings, Jalapeno mayo and parsley and gently mix.
  7. Cover and hold until serving - will stay warm 30 - 45 mins.
I've always preferred a German style warm potato and bacon salad with olive oil and white wine vinegar so of course I had to make my own version to my liking. Fortunately it seems to be to everyone else's liking as well.