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Warm Potato Salad

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Potato Type: RedsYellow
Prep Method: Pan Fried


SaladSide Dish

Prep Time

5 Mins

Cook Time

10 Mins


Serves 8


  • 4 oz. bacon lardons
  • 1 oz. Extra-virgin olive oil
  • 1/2 cup onions, sliced
  • 2 Tablespoons whole grain mustard
  • 1 cup chicken stock, reduced by half
  • 3 Tablespoons Red wine vinegar
  • Salt and pepper to taste
  • Sugar to taste
  • 2 lbs. Red Potatoes, cooked, halved
  • 2/3 cup dill pickles, diced 1/4 inch
  • 4 Tablespoons dill
  • 4 Tablespoons parsley
  • 1/3 cup pickled onions, halved
  • 1/3 cup Yukon Gold potatoes, cooked, peeled


  1. In a medium sauté pan, cook the bacon lardons until golden and just becoming crisp.  Pour the bacon fat off and add olive oil to the pan and add the onions and allow them to cook until slightly softened.
  2. In the same pan, build a simple warm dressing by adding the stock, mustard, vinegar, and season with salt and pepper.
  3. Add the potatoes and toss them in the warm dressing. Next add the pickles, pickled onions, and herbs. Season this with salt and pepper as well and bind any excess dressing with mashed Yukon gold potatoes.

Photography courtesy of Kristen Loken.


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