Cole's Bacon Potato Salad
1 pound Yukon gold potatoes
3 strips bacon, coarsely chopped
1/4 cup plus 3 tablespoons mayonnaise, or more to taste
1 heaping tablespoon Dijon mustard, or more to taste
1 heaping tablespoon cider vinegar, or more to taste
1/4 teaspoon smoked salt
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 green onions, chopped
1 heaping tablespoon chopped fresh thyme
1 heaping tablespoon chopped fresh parsley
In a medium saucepan, add the potatoes and enough water to cover
the potatoes by 1 inch. Bring the pan to a simmer and cook until
the potatoes are tender (a paring knife should easily pierce the
potato), about 25 minutes. Remove from the heat, drain the potatoes
and set aside until cool enough to handle.
While the potatoes are cooking, fry the bacon in a medium skillet
over medium heat until crisp, 8 to 10 minutes. Remove from heat and
drain the bacon onto a paper towel-lined plate. Save 1 tablespoon
bacon grease and set aside in a warm place (discard the rest, or
save for another use).
In a small bowl, whisk together the mayonnaise, mustard, cider
vinegar, smoked salt, kosher salt and pepper. Taste and adjust the
dressing as desired. Set aside.
Dice the potatoes into half-inch cubes and place in a large bowl.
Stir in the warm bacon fat until combined. Fold in the dressing,
bacon, green onions, thyme and parsley. Taste the salad and adjust
the seasoning if desired. Cover and chill the potato salad before
serving.
Serves 4-6
Source: LA Times
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