Idaho® Potato Fingerling Salad

Ingredients:

  • 1 pound Idaho® fingerling potatoes
  • 4 to 6 slices chopped bacon, uncooked
  • 1/2 cup apple cider vinegar
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon bacon grease 
  • 1 tablespoon brown sugar
  • 1 1/2 tablespoons white sugar
  • 1 tablespoon granulated garlic
  • 2 tablespoons Dijon mustard
  • Salt and pepper to taste
  • 1 cup red onion, julienned

Directions:

  1. Bring a pot of water to a boil and add salt. 
  2. Once boiling, add potatoes and cook until tender, approximately 20 minutes. Drain and set aside to cool. 
  3. In a separate pan, cook bacon until crispy. Remove and drain on paper towels, saving some of the grease for later in the recipe.
  4. In a metal bowl, mix together dressing ingredients: cider vinegar, honey, extra virgin olive oil, reserved bacon grease, both sugars, granulated garlic, Dijon mustard, salt and pepper. 
  5. Cut cooled potatoes into 1/2" thick rounds and place in a bowl with red onions and bacon. 
  6. Toss with dressing and serve. 
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Source:
Jeremy Thomas
The Riverside Hotel
Boise, ID

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