Maple Bacon Roasted Red Potato Salad
Maple Bacon Roasted Red Potato Salad is golden brown, crispy roasted red potatoes, crumbled bacon and green onions smothered in a maple mustard bacon dressing for a delicious twist on classic potato salad. It’s perfect for summer barbecues or elegant meals!
I’ll admit to you right now that I’m not big on most potato salads, because I’m not the biggest fan of mayo. To this day I’ll only use mayo on tuna fish or in coleslaw dressing, but that’s about it. I might not mind a homemade aioli once in a while, but it’s really got to be flavored up something special. When potato salads are thick and gloppy with mayo, fuhgeddaboutit — it’s not for me. This Maple Bacon Roasted Red Potato Salad is my kind of potato salad — crispy roasted potatoes, fresh green onions, and crumbled bacon with a mostly oil-based dressing with some tasty add-ins. Oh yeah. 🙂
My husband isn’t crazy about potato salad either, so when I told him that I was making potato salad for Sunday dinner, I kind of got a look…a part questioning part ugh look. He just didn’t know exactly what type of potato salad I was making. Sometimes the people in this house just have to trust me — most of the time I know what I’m doing. Most of the time. 😉 I knew this potato salad had to be a bang-up job or I was really going to get the looks…from everyone this time. 🙂
The potatoes were roasted in about 1″ pieces in some olive oil, salt and pepper for about 30 minutes. Done! No boiling or draining. I threw in 4 large garlic cloves to cook with the potatoes to use in my dressing. While you roast the potatoes and garlic, cook up your bacon and make the dressing. You can have this potato salad on the table in less than 40 minutes, and it’s best served warm or even room temp. While it’s best served the same day, if you have leftovers, heat them up a bit before serving.
The dressing seals the deal on this potato salad and gives it all of it’s flavor. I reserved some bacon grease when I cooked the bacon, and added it to my dressing. I know it’s not the best thing for you, but I don’t cook with bacon every day, so when I do, I go for broke. Besides, it’s not much grease — just enough for a nice, bacon-y flavor. 🙂
I added dijon mustard and maple syrup — two flavors that are like heaven with bacon in my book. I used mostly canola oil in the dressing, and added a bit of Veganaise to make it creamy. I prefer Veganaise to mayo because it’s light and creamy, but use whatever type of mayo you have on hand. Whisk up the dressing and pour it over the potatoes, bacon, and green onions, and you have a versatile side dish for casual barbecues or more elegant dinner parties. Oh, and the looks? All I saw at dinner were happy faces. This potato salad was a winner. 🙂
- 2 tablespoons extra virgin olive oil
- 1½ lbs.(24 ounces) mini red potatoes, halved or quartered into 1" pieces
- 4 large garlic cloves, unpeeled*
- salt and pepper, to taste
- 3 slices thick cut bacon, cooked until crispy, reserving 1 tablespoon of the grease*
- 2 large green onions, white and dark green parts, sliced thinly on the bias
- *4 roasted garlic cloves
- *1 tablespoon reserved bacon grease
- 2 tablespoons Veganaise or mayo
- 2 teaspoons pure maple syrup
- 1½ teaspoons dijon mustard
- ¼ cup canola oil
- salt and pepper, to taste
- Preheat the oven to 400 degrees. Toss the potatoes and garlic cloves with the olive oil, salt and pepper. Spread into an even layer on a large rimmed baking sheet. Be sure not to overcrowd the pan or the potatoes will steam instead of roast. Roast for 30 minutes or until the potatoes are golden brown and soft. Check the garlic cloves after 20 minutes of cooking time, and remove it if it is soft. Set aside to cool slightly, the remove with a spatula and place in a bowl with the bacon and green onions, reserving the garlic cloves for the dressing.
- Peel the garlic cloves and mash the cloves using the side of a large knife until it resembles a paste. Place in a small bowl. Add the bacon grease, Veganaise, maple syrup, mustard, and whisk until combined. Add the canola oil, salt, and pepper, to taste, and whisk until combined. Taste and adjust the seasoning if necessary. Pour just enough dressing over the potatoes to coat them, reserving leftover dressing for another use. Serve immediately and enjoy!
Leftover dressing should be stored in an airtight container in the refrigerator and warmed up briefly before using as the bacon grease will solidify the dressing.
Potato salad is best served the day it is made, but if you have leftovers, simply warm them a bit before serving.
Recipe by Flavor the Moments.