This is for those who love potato salad but can't bear to stomach the idea of their beloved potatoes being suffocated by mayonnaise.
Or maybe that is just me.
And without mayonnaise, this potato salad doesn't have to be eaten cold (gross). It's actually best warm or at room temperature. With summer just around the corner, this potato salad is a perfect side for picnics and barbecues.
This is a recipe that I developed two summers ago when I became obsessed with Aunty Lilikoi's Passion Fruit Wasabi Mustard. It is a specialty mustard but if you can get your hands on it, the flavor is absolutely wonderful. If you're a Hawaii/Oahu local, you do have to hunt around for it but it can usually be found at Don Quijote. For you Mainlanders, any honey mustard will work as a substitute. Or make friends with people from Hawaii and hopefully they will be nice enough to send some over or pack it in their suitcase (Thanks Mom!).
The mustard and apple cider vinegar are integral to making this dressing tangy. To make this dressing easy, place all the dressing ingredients in a mason jar, tighten the lid, and shake, shake, shake until it is emulsified.
As for the rest of the ingredients, bacon is a must, caramelized onions add a sweet crunch and green onions provide freshness and some green color.
Cheers for vegetable-less salads!
This recipe is also available on Food52!
Warm Rustic Potato Salad
Yields: 8-10 servings // Total Time: 1 - 1.5 hours