potato salad with warm bacon vinaigrette.

Potato salad with warm bacon vinaigrette.

1 tablespoon shallot, finely chopped

1 teaspoon whole grain mustard

1 1/3 tablespoons red wine vinegar

1 teaspoon kosher salt

2 tablespoons, warm rendered bacon fat

1 tablespoon extra virgin olive oil

1 tablespoon fresh dill, chopped

2 tablespoons dill pickles, sliced

3-4 small waxy potatoes, quartered (we used yellow and red potatoes)

Preheat your oven to 350ºF. Roast your quartered potatoes until tender but not totally soft, you want a little bite to the potato - about 20 minutes. While roasting potatoes, slowly render bacon fat over low heat. We bought 1/2 a pound of slab bacon (uncut), diced it up and slowly rendered the bacon over low heat, reserving the bacon bits itself for the brussel sprout dish we served with the salad. Once fat from the bacon is rendered and the bacon has become tender, strain bacon from fat and keep the fat warm. Add your shallots, mustard, vinegar and mustard to a mixing bowl. Whisk in bacon fat and olive oil.

When the potatoes are finished, remove from the oven and let cool. When cooled, place in a mixing bowl along with the dill, pickles and warm vinaigrette. (If you don't keep the vinaigrette warm, it will get clumpy. If it gets clumpy, just warm it a bit.) Toss and serve.