When Ian is away, I play in the kitchen. My palate is a bit more refined than Ian’s, and I enjoy a wide variety of foods, flavors, and combinations. I would love to make more gourmet meals, but I would be the only one eating them. And, I’m not the biggest fan of leftovers, unless I don’t want to cook every day, so I try to come up with meals that we both would enjoy. Ian is not too keen on fancy, so I made this warm potato salad, while he was away on a business trip.
Even though Ian can be picky, he likes to be involved with cooking, meal planning, and grocery shopping. It’s one of those things that has turned into fabulous quality time for the two of us. We love being in the kitchen together! The other side benefit to this is it has caused Ian to become more adventurous with the meals we make. I have finally gotten to the point with him, where he is willing to try a new food or recipe once to see if he likes it. This is how he discovered that he LOVES roasted butternut squash.
When I told Ian about my idea for a warm potato salad and all the elements I wanted to combine, he immediately wrinkled his nose and said it did not sound very appealing, but he was willing to try it if I wanted to create it. Well, it just so perfectly worked out that when I planned on making this salad, he was gone on a business trip. And, let me tell you, he really missed out.
This potato salad is perfect for those who dislike mayonnaise. I use a homemade honey Dijon dressing with an olive oil base, and the salad is filled with the perfect ratio of sweet and savory elements. I don’t know about you, but I love anything that combines sweet and savory! Like a panini with salted butter, brie cheese, and sliced pears.
I liked the idea of a warm potato salad. It makes it perfect for a fall side dish. I also added cranberries for an extra kick of sweet, which also adds a nice fall element. For more savory, bleu cheese was a must. And, for some added texture and flavor, I included some crispy, chopped bacon. There is acidity from the Dijon, and a final base of sweet with the honey. Can we say this warm potato salad is possibly perfection?? I’ll let you be the judge. 😉
To me, this salad is even better the next day, when all the flavors have melded together. And, I equally love this salad cold. I also think a coarse grain mustard in place of the Dijon in the dressing would be fantastic. Just get creative, and do what sounds good to you! If you have not ever made a potato salad with a vinaigrette base, I highly recommend you give it a try.
Warm Potato Salad with Bacon and Honey Dijon Vinaigrette
Time: 30 minutes
2 lbs. Red Potatoes
1/3 C. Chopped Red Onion
¼ C. Chopped Parley
4 Bacon slices cooked in the oven
¼ C. Bleu Cheese plus more for topping
1/3 C. Dried Cranberries
Honey Dijon Dressing:
½ C. Olive Oil
1 Tbsp. Dijon Mustard
2 Tbsp. Red Wine Vinegar
1 tsp. Lemon Juice
1 Clove Garlic Minced
½ tsp. Salt
½ tsp. Pepper
- Cut potatoes into quarters, place in a medium pot, and fill with cold water until two inches above potatoes.
- Bring water to a boil, then turn heat on low to medium, until a low boil is reached. Cover with a lid, and boil for 25 minutes.
- While potatoes are boiling, pre-heat oven to 400 degrees F.
- Once the oven is heated, place 4 strips of bacon on a baking sheet, and bake for 15 minutes or, until crispy.
- While the bacon is in the oven and potatoes are boiling, chop red onion and parsley.
- Then add all the ingredients for the Honey Dijon dressing into a small bowl and whisk, until thoroughly combined.
- Once bacon is done cooking, place it on a plate lined with paper towels to remove excess grease.
- Chop bacon into small pieces.
- After the potatoes are finished boiling, drain, and add them to a mixing bowl. Mash them very slightly, until the potatoes are the size you want.
- Add the parsley, red onion, bacon, blue cheese, and cranberries to the bowl with the potatoes.
- Then, add the dressing on top.
- Take a large spoon, and fold everything together, until all ingredients and dressing are distributed equally.
- Top your serving with more bleu cheese and a sprig of parsley for garnish, and enjoy!
Seriously, this salad was so good! And, just wait until you try it the next day. It is delish!! While I said it is a side dish, I have been enjoying it as a full meal for lunches. If you are new to savory and sweet combinations, you need to give this potato salad a try!
My next post details how to make a fall wreath that celebrates your unique style!
Have you had a warm potato salad before?