Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields8 Servings
 3 lbs Yukon Gold Potato, small, quartered
 1 large Yellow Onion, quartered
 1 pinch Sea Salt
 5 strips Bacon, thick slices
 1 large Red Onion, peeled & diced
 ½ cup VSOP Honey Vinegar
 ¼ cup VSOP Pumpkin Spice Aged White Balsamic Vinegar
 1 tbsp Dijon Mustard
 ¼ cup VSOP Extra Virgin Olive Oil, such as koroneiki or cerasuola
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 2 large Apples, peeled, cored & cut into 1/2 inch dice
 8 Scallions, thinly sliced
 ¼ cup Fresh Parsley Leaves, chopped
1

Combine the potatoes, onion and enough cold water to cover by a couple of inches in a large saucepan. Add a generous pinch of sea salt. Bring to a boil then lower the heat and cover the pan. Simmer for 15 minutes or until the potatoes are tender when pierced with a fork. Drain well and discard the onion. Place the potatoes in a large bowl and cover to keep warm.

2

While the potatoes are cooking, cook the bacon in a heavy bottomed skillet over medium heat. Once cooked, remove the bacon to a paper towel lined plate to drain. Reserve the bacon fat in the pan. Once the bacon is cool, chop it or break it into pieces.

3

Add the onions to the rendered bacon fat and cook until soft and starting to brown, about 5 minutes. Carefully add the Honey Vinegar, Balsamic, and Dijon Mustard to the pan and cook for an additional 2 minutes.

4

Whisk in the EVOO and season, to taste, with salt and pepper.

5

Add the apples to the bowl with the potatoes. Add the hot dressing to the mixture and toss gently to coat. Fold in the scallions, parsley and crumbled bacon. Season again with salt and pepper, to taste.

Ingredients

 3 lbs Yukon Gold Potato, small, quartered
 1 large Yellow Onion, quartered
 1 pinch Sea Salt
 5 strips Bacon, thick slices
 1 large Red Onion, peeled & diced
 ½ cup VSOP Honey Vinegar
 ¼ cup VSOP Pumpkin Spice Aged White Balsamic Vinegar
 1 tbsp Dijon Mustard
 ¼ cup VSOP Extra Virgin Olive Oil, such as koroneiki or cerasuola
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 2 large Apples, peeled, cored & cut into 1/2 inch dice
 8 Scallions, thinly sliced
 ¼ cup Fresh Parsley Leaves, chopped

Directions

1

Combine the potatoes, onion and enough cold water to cover by a couple of inches in a large saucepan. Add a generous pinch of sea salt. Bring to a boil then lower the heat and cover the pan. Simmer for 15 minutes or until the potatoes are tender when pierced with a fork. Drain well and discard the onion. Place the potatoes in a large bowl and cover to keep warm.

2

While the potatoes are cooking, cook the bacon in a heavy bottomed skillet over medium heat. Once cooked, remove the bacon to a paper towel lined plate to drain. Reserve the bacon fat in the pan. Once the bacon is cool, chop it or break it into pieces.

3

Add the onions to the rendered bacon fat and cook until soft and starting to brown, about 5 minutes. Carefully add the Honey Vinegar, Balsamic, and Dijon Mustard to the pan and cook for an additional 2 minutes.

4

Whisk in the EVOO and season, to taste, with salt and pepper.

5

Add the apples to the bowl with the potatoes. Add the hot dressing to the mixture and toss gently to coat. Fold in the scallions, parsley and crumbled bacon. Season again with salt and pepper, to taste.

Autumn Harvest Potato Salad

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