Non-mayo Potato Salad
3 pounds baby red and yellow potatoes, cut into 1/2-inch cubes
1/4 cup avocado oil
Salt and Pepper
6 ounces thick-cut bacon, diced
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 small cloves garlic, grated
1 teaspoon Dijon mustard
1 teaspoon grainy brown mustard
1 teaspoon of sea salt
1/2 teaspoon black pepper
1 shallot, minced
1/3 cup fresh parsley, finely chopped
3 tablespoons chopped herbs (rosemary, chives, tarragon, thyme, and dill)
Preheat oven to 425 degrees.
Place the diced potatoes in a large Ziploc bag along with the 1/4 cup avocado oil. Season with salt and pepper.
Place bacon in a small skillet and cook until just starting to turn brown. Drain away any grease from the bacon and add the diced bacon to the potatoes in the Ziploc bag. Toss the bag mixture until the oil coats all the potatoes.
Dump potatoes onto a rimmed baking sheet and place in the preheated oven.
Roasted for 40-50 minutes until cooked through and turning brown. Stirring halfway through roasting
While the potatoes are roasting, whisk together the olive oil, lemon juice, garlic, shallots, both mustard, salt, and pepper in a bowl until emulsified. Set aside.
Once potatoes are roasted, remove from oven and allow to cool slightly about 10 minutes.
Sprinkle the parsley and chopped herbs over the roasted potatoes and drizzle with the dressing. Stir to coat.
Transfer to a serving dish or serve straight from the baking sheet.
Serve warm or at room temperature.
Keywords: baby red potato, baby yellow potato, bacon, shallot, herbs, parsley, roasted, mustard, salad, potato salad