Roasted Bacon Potato Salad
1/2 cup vinegar (white, cider, sherry)
1 Tbl course-grained mustard
1 Tbl sugar
2 1/2 lbs Yukon Gold, scrubbed and cut into 3/4 inch chunks
1 tsp minced fresh thyme
2 Tbl olive oil
6 bacon slices, chopped
1 medium red onion sliced
Freshly ground black pepper
2 cloves garlic chopped
1/2 cup fresh herbs (dill, parsley, tarragon)
1/4 cup chopped chives
Preheat the oven to 400°. Toss together potatoes, 2 tbsp. oil, 1 tsp. thyme, salt, and pepper to taste in a large bowl. Spread on a rimmed baking sheet in a single layer and roast, stirring once halfway through, until browned and cooked through, 25-30 minutes. Remove from oven and let cool slightly.
Mix vinegar, grainy mustard and sugar together in a bowl whisk until sugar is dissolved.
Add bacon to large sauté pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, fresh ground pepper and garlic to bacon grease and sauté until tender, about 3 minutes. Add vinegar mustard mixture to the pan. Let cook until reduced and thickened, about 2 to 3 minutes.
Add potatoes, herbs and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh chives.