The secret to this potato salad is the potatoes roasted in bacon fat (obs). They are crispy and golden on the outside, and the tangy apple cider vinaigrette cuts the fattiness of the potatoes. Make this for your next barbeque, it will be a hit!
Bacon Fat-Roasted Potato Salad with Corn and Jalapeño
1 1/2 lbs small Yukon gold potatoes, cut into 1.5-inch pieces
6 slices bacon, diced
2 ears of corn, kernels removed
3 green onions, diced
1 jalapeño, thinly sliced
For the vinaigrette:
1/4 c apple cider vinegar
1/3 c olive oil
1/4 tsp mustard powder
1 tsp sugar
Preheat the oven to 400 degrees F.
First, brown the bacon over medium heat in a skillet. When the bacon is crisp, remove it from the skillet with a slotted spatula and drain on paper towels, but save the rendered fat.
Spray a baking pan with non-stick spray, then arrange the potatoes in a single layer. From the skillet you used to cook the bacon, take 1-2 T of bacon fat and toss the potatoes in it. Season with salt and pepper. Bake for 30-35 minutes or until golden brown.
While the potatoes are roasting, make the vinaigrette. Combine all ingredients in a bowl and whisk with a fork.
When the potatoes are cooked, combine them in a large bowl with the green onions, corn, bacon, and jalapeño. Add the vinaigrette and stir. Taste the salad and make sure it is seasoned appropriately; I had to add a little bit more apple cider vinegar at this point.