Warm Bacon Fat Potato Salad
Ingredients
- 3 pounds small potatoes, such as fingerling
- 8 ounces smoked bacon, chopped into small lardons
- Extra virgin olive oil as needed
- ¼ cup apple cider vinegar
- 1 tablespoon whole grain mustard
- 3 ounces arugula, spinach, or mustard greens
- Salt and pepper
Instructions
- Rinse and scrub potatoes thoroughly and place in a large pot. Add enough cold water to barely cover and salt heavily. Bring to a boil and cook until the largest potatoes are tender throughout, about 15 minutes. Strain and let cool on the counter.
- In a small saucepan, cook bacon over medium-low heat until very crispy and all fat has rendered. Consider starting with a splash of water to regulate and distribute heat until enough fat has rendered and bacon has crisped. Be patient, as low and slow is best. Should take around 10 minutes.
- Strain bacon fat into a liquid measuring cup. Reserve crispy bacon bits. The dressing for this recipe needs ½ cup of fat, so if your bacon hasn’t given you enough, make up the difference with extra virgin olive oil. Add vinegar and mustard to the oil and whisk to combine.
- Cut still-warm potatoes in half lengthwise. Combine with arugula, bacon bits, and dressing in a large bowl and toss to coat. Add salt and pepper to taste. Serve warm.
