Warm Potato Salad with Bacon & Charred Green Onion Vinaigrette

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a simple warm potato salad with a bold bacon & charred green onion vinaigrette

serves: 4

  • Author: Kayla Howey



Bacon & Charred Onion Vinaigrette

  • 6 oz bacon strips
  • 6 green onions (plus oil and salt, as needed)
  • 2 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ cup safflower oil (or other neutral oil)
  • 1 tbsp bacon fat (from the drippings)
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh oregano, chopped
  • ½ tsp kosher salt
  • freshly cracked black pepper

Warm Potato Salad

  • 2 lbs multi-colored fingerling potatoes
  • kosher salt, as needed


Bacon & Charred Onion Vinaigrette

  1. Preheat the oven to 350F. Lay the bacon on a foil-lined sheet pan. Cook the bacon for 25-30 minutes until crisp. Transfer the bacon to paper towels. Reserve the warm bacon fat.
  2. Meanwhile, heat the grill or a cast-iron grill pan over high heat. When hot, coat the green onions in a little oil and season with salt. Grill the green onions until tender and charred. Transfer them to a cutting board and roughly chop, discarding the root ends.
  3. In a mixing bowl, whisk together the sherry vinegar, Dijon mustard, and Worcestershire sauce. Slowly drizzle in the oil and bacon fat until the mixture is emulsified. Whisk in the lemon juice, fresh oregano, salt, and a few cracks of freshly ground black pepper. Stir in the chopped, charred green onions.

Warm Potato Salad

  1. Meanwhile, add the potatoes to a large pot and cover with cold water. Bring the water to a boil and add a large pinch of salt. Reduce the heat to medium-low and simmer the potatoes for 12 minutes, or until just tender. Drain the potatoes. Using a sharp paring knife, cut the potatoes in half lengthwise.
  2. While the potatoes are still warm, toss them with the vinaigrette. Add a little bit more salt to taste, if needed. Plate the warm potato salad and crumble the bacon over top.