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
2 pounds red potatoes, boiled and cubed
8 strips of cooked bacon, chopped
1 red onion, sliced
5 green onions, diced
⅓ cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons honey mustard
1 teaspoon salt
1 teaspoon freshly ground pepper
Preheat oven to 350ºF.
Place bacon on a sheet pan covered in foil and bake for 15 minutes. Chop and set aside.
In the meantime, begin boiling the potatoes. In a non-stick pan and medium low heat, caramelize the sliced onions in leftover bacon grease. Stir every few minutes until they are soft and a rich brown color. This will take about 30 minutes. Be patient, it's worth it.
Once the potatoes are tender, drain and cube into 1 inch pieces and place in a large mixing bowl along with the bacon, caramelized onions and green onions.
Place all dressing ingredients in a mason jar. Tighten the lid and shake vigorously until emulsified.
Pour dressing over the salad fixings and toss to combine. Let sit for 15-30 minutes to let the flavor developed. This salad is best served warm or room temperature on the first day. Any leftovers keep in the refrigerator for 3 days.