Ingredients

The following ingredients have 8 Servings
  • 2- pounds (910 g) red-skinned potatoes, (cut into large bite-sized cubes)
  • Kosher salt
  • 6 slices meaty bacon; (use gluten-free if following a gluten-free diet)
  • 2/3 cup (45g) chopped scallions, (green parts only)
  • 1 large stalk celery, (trimmed and diced)
  • 1/3 cup (75 ml) apple cider vinegar
  • 3 tablespoons Onion-Infused Oil, (made with olive oil or purchased equivalent, plus extra as needed)
  • Pinch of sugar
  • Freshly ground black pepper
  • 1/3 cup (12 g) chopped flat leaf parsley

Instruction

  • Place potatoes in a large pot and cover with water; add a large pinch of salt. Cover and bring to a boil over medium heat, adjust heat and simmer until potatoes are tender, about 10 minutes. Drain well and set aside. This can be done several hours ahead; just leave at room temperature, lightly covered with plastic wrap.
  • Meanwhile, cook bacon until crisp over low-medium heat, then drain on paper towels. Leave 3 tablespoons of bacon fat in pan; carefully discard the rest (or save for another use; if you don’t have enough bacon fat, add a little of the oil). Add chopped scallions and celery and sauté over medium heat for about 2 minutes until just beginning to soften, stirring often. Add vinegar, 2 tablespoons of Onion-Infused Oil and sugar and bring to a boil; boil for about 15 seconds. Add potatoes and gently fold into the hot vinaigrette - I use a large silicone spatula. Fold in crumbled bacon. Taste and adjust seasoning with salt and pepper. The salt level with vary hugely depending on your bacon. Note that it will taste very sharp and vinegary at this point, but it mellows within a couple of minutes. Fold in parsley and serve while warm. You can refrigerate in an airtight container for up to 2 days and reheat before serving, either in the microwave or in a large saucepan.