There’s no doubt potatoes are near the top of my Thanksgiving shopping list. Turkey is first, of course. Then somewhere between canned pumpkin and fried onions sits potatoes.
Unlike the usual mayonnaise and mustard variety often found at summer picnics, this salad is perfect for the fall. The combination of mustard, bacon and vinegar allows the potato’s velvety texture shine. It’s served warm and offers a nice contrast to candied yams, green bean casserole and even cranberry sauce.
The leftovers also make a wonderful potato hash for breakfast after a long morning of Black Friday shopping.
- 5 large Yukon gold potatoes
- 4 slices thick cut bacon
- 2 large leeks
- 1/3 cup cider vinegar
- 2 Tbl. sugar
- 2 Tbl. whole grain mustard
- 2 green onions, white & green parts
- salt and pepper
- Remove the top green section of the leeks, reserving the white and light green parts. Slice in half lengthwise. Rinse the leeks under cold running water. Leeks can be sandy. Make sure to rinse each layer. Roughly chop into ¼ inch slices. Set aside.
- Wash and chop (leaving the skins on) the potatoes into 1-inch cubes. Cooking in salted boiling water for 10-12 minutes or until fork tender. Drain and pour into a large mixing bowl.
- Meanwhile, roughly dice the bacon. Fry in a large sauté pan 3-5 minutes or until crispy. Remove the bacon and drain on a plate lined with a paper towel. Drain off the bacon grease, leaving about 3 tablespoons in the pan.
- Add the leeks to the bacon grease and sauté for 3-4 minutes or until tender. Remove from the heat. Add the cider vinegar, sugar and whole grain mustard. Stir until well combined.
- Pour over the warm potatoes and stir until completely coated. Garnish with chopped green onions. Serve immediately.