Roasted Potato Bacon Salad

I really enjoy Chef Michael Smith’s recipes.  They are simple, easy and VERY tasty!!  This Roasted Potato Bacon Salad give the traditional potato salad a flavor twist.  Don’t let the pickles throw your off, it gives it a good crunch and really compliments the flavors of the grainy mustard and bacon!  I would suggest to do this a head of time, it is a tad time consuming, especially while waiting for the potatoes to cool.
4 or 5 thick slices bacon
20 baby red potatoes
a sprinkle or two sea salt and freshly ground pepper
a handful flat leaf parsley leaves
a few pickles, diced small
1 tablespoon grainy mustard
1 tablespoon mayonnaise
a splash red wine vinegar


IMG00024-20111103-1756 IMG00027-20111103-1821

Stack the bacon slices on top of each other, then cut them into thin pieces. Toss them into a large sauté pan, add a splash of water and begin heating the works over medium-high heat. Strain and reserve the fat.


 Meanwhile, preheat your oven to 400°F (200°C).  Cut the baby potatoes in half. Toss them with the bacon fat and salt and pepper and roast them until they’re golden brown, about 40 minutes. Cool to room temperature.


Toss the potatoes with the remaining ingredients then serve right away or save for later.

 This would be good with any BBQ’d meal: Bugers, Kabobs… I served it with my Steak Sandwich

Chef Michael Smith Notes: By adding water to the raw bacon, you’re less likely to burn it as it gradually releases its fat and browns evenly. When the water evaporates, and the bacon begins to brown, turn the heat down a notch and continue cooking until it’s all nice and crisp.


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