Roasted Little Potato salad
Prep
15 min
Total
45 min
Serves
8
This probably isn’t the potato salad you’re used to but it might become your new fave.
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Ingredients
3 lbs (1.36kg)
Little Trios, cut into halves
8
strips of bacon, chopped
1/2 tsp
salt
1/2 tsp
freshly ground black pepper
Dressing
1/4 cup
apple cider vinegar
2 tbsp
grainy mustard
1 tbsp
honey
2
garlic cloves, minced
1/2 tsp
sea salt
1/2 tsp
freshly ground black pepper
1/4 cup
extra-virgin olive oil
3 cups
sliced sugar snap peas
4
thinly sliced red radishes
Sliced chives
Instructions
- Preheat oven to 400F and line large sheet pan with parchment paper.
- In a nonstick skillet over medium heat, cook bacon, stirring often, until crisp. Remove pan from heat. Transfer bacon to paper towel-lined plate to drain.
- In large bowl, pour 2 tbsp of bacon fat over potatoes, sprinkle with salt and pepper. Scrape onto prepared sheet pan and bake until potatoes are tender and browned, about 25 minutes.
- Meanwhile, into skillet, add vinegar, mustard, honey, garlic, salt and pepper. Stir in olive oil.
- In bowl, toss together potatoes, dressing, sugar snap peas, radishes, red onion. Add bacon and chives. Chill and serve.