Author Notes
Smoky Salt and Vinegar Potato Salad – full of tangy smoky flavored baby yukon potatoes, crispy bacon, fresh green onions, parsley and smoked salt. —Holly
Ingredients
- For The Potatoes:
-
2 pounds
baby yukon gold potatoes
-
10
pieces baked bacon, chopped
-
1
bunch green onions
-
1/4 cup
finely chopped parsely
-
1 cup
apple cider vinegar
-
1/4 cup
water
-
1 tablespoon
liquid smoke for steaming, plus 1/4 teaspoon for marinade
-
2 tablespoons
olive oil
-
1 teaspoon
smoked salt (use 1/2 teaspoon for marinade, and 1/2 teaspoon for baking)
-
1/2 teaspoon
pepper
- For The Dressing:
-
2 tablespoons
apple cider vinegar
-
1 tablespoon
olive oil
-
1 tablespoon
honey
-
2 tablespoons
stone ground mustard
-
1/4 cup
mayonnaise
-
1/4 teaspoon
liquid smoke
-
smoked salt & pepper to taste
Directions
-
Preheat oven to 400 degrees. Bake the bacon on a tin foil lined baking sheet (for easy clean up) for 13-15 minutes or until moderately crispy.
-
While cooking the bacon place the potatoes in a pot on the stove. Add ¾ cup cider vinegar, ½ cup water and 1 tablespoon liquid smoke. Cover and steam over medium-medium low heat for 20 minutes.
-
Remove the bacon from the oven and place on paper towels, dab to remove some of the grease. (Leave the oven on to bake the potatoes.)
-
When potatoes are cooked drain and discard liquid and cut eat potatoes in half cross wide and place in a large bowl.
-
Mix together ¼ cup cider vinegar ¼ teaspoon liquid smoke, ½ teaspoon smoked salt and pepper. Pour over cut potatoes and fold in several times.
-
With a slotted spoon place potatoes on a parchment lined baking sheet. Sprinkle 2 tablespoons of olive oil over the potatoes and toss with hands. sprinkle with ½ teaspoon smoked salt and place cut side down on the baking sheet. Bake for 20-25 minutes or until cooked through and golden. (Discard the vinegar mixture after using.)
-
While the potatoes are baking mix together all the dressing ingredients.
-
Remove potatoes and from the oven, place them in a large bowl and add chopped bacon, green onions, parsley and the dressing. Fold all the mixture together and serve warm.
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