Warm Potato Salad with Bacon Vinaigrette - Greek Temple

Warm Potato Salad with Bacon Vinaigrette

• 2 lbs small red or Yukon Gold potatoes, scrubbed and halved (or quartered if large)

• 1 teaspoon No. 12 Greek Spice Blend

• 1/2 teaspoon salt, for boiling potatoes

• 6 slices bacon, chopped

• 1/4 cup apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 cup olive oil

• 1/2 cup red onion, thinly sliced

• 2 tablespoons chopped fresh parsley

• 2 tablespoons chopped fresh chives

• 1 tablespoon chopped fresh dill (optional)

1. Bring a large pot of salted water to a boil. Add the potatoes and 1/2 teaspoon salt, then cook for 10-15 minutes or until the potatoes are tender but not mushy.

2. Drain the potatoes, add the Greek Spice Blend and set them aside.

3. In a large skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving the bacon grease in the skillet.

4. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Slowly whisk in the olive oil to create a vinaigrette.

5. Pour the vinaigrette into the skillet with the reserved bacon grease. Heat the mixture over low heat, stirring constantly, until it is warm and well combined.

6. In a large serving bowl, combine the cooked potatoes, sliced red onion, crispy bacon, chopped parsley, chives, and dill (if using).

7. Pour the warm bacon vinaigrette over the potato mixture, gently tossing until everything is evenly coated.

8. Serve the warm potato salad immediately as a delicious side dish for your favorite grilled or roasted meats. Enjoy your Warm Potato Salad with Bacon Vinaigrette!