Ingredients

The following ingredients have 8 Servings
  • 8 slices nitrate free bacon (sugar free for Whole30)
  • 3 pounds red potatoes (scrubbed and sliced into 1/2 inch cubes)
  • sea salt (for boiling the potatoes)
  • 1/2 cup avocado oil or light flavored olive oil
  • 3 tablespoons fresh lemon juice (you can use any vinegar as well)
  • 1 tablespoon Dijon mustard
  • 3 cloves garlic (finely chopped)
  • 1/3 cup roughly chopped parsley (plus more for garnish)
  • Freshly ground black pepper and sea salt (to taste)

Instruction

  • Preheat your oven to 400° F (for the bacon) and line a large baking sheet with parchment paper. I like baking my bacon to save time and mess, but you can also cook it in a skillet if you prefer.
  • Lay the bacon slices on the parchment and bake in the preheated oven for 16-20 minutes, checking for doneness after 16 minutes. Time will vary based on the thickness and type of bacon you use. Once done, drain on paper towels and crumble.
  • Place the cubed potatoes in a large stock pot and cover will water. Add about 1 tablespoon of sea salt to the water, and bring to a boil on the stovetop over high heat. Once boiling, reduce the heat to medium and cook until just fork tender - checking after 10 minutes for doneness.
  • Drain the potatoes and transfer them to a large bowl to cool while you prepare the dressing.
  • In a medium bowl, whisk together the oil, lemon juice and mustard, then stir in the garlic, parsley, and sea salt and black pepper. Pour the dressing over the partially cooled potatoes and toss with the crumbled bacon.
  • Serve slightly warm or at room temperature, garnishing with extra parsley if desired. Enjoy!