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Ingredients
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- 1 1/2 pounds of red potatoes, cut into small cubes (about 4 cups)
- 12 ounce package of bacon (I like thick cut), cut into 1-inch pieces
- 3/4 cup mayonnaise
- 1 tbsp dijon mustard
- 2 tsp granulated white sugar
- 1 tsp salt
- 1 tsp ground black pepper
- 1 stalk celery cut into small pieces
- 3 green onion stalks sliced thin
Instructions
- Boil the cut red potatoes in salted water until fork tender which is usually around 15 minutes.
- While the potatoes are cooking chop bacon and cook it over medium heat in a cast iron skillet until cooked. Bacon does keep cooking after it is removed from the pan so be sure not to overcook. Remove from pan when finished, and turn off the heat.
- Reserve 2 tbsp of the bacon fat in the cast iron skillet and discard the rest.
- Check on your potatoes and drain them when they are done cooking. Put the cooked potatoes in a large bowl and set to the side.
- In the cast iron with NO HEAT mix the bacon fat, Dijon mustard, sugar, salt, and pepper. Whisk until combined. The warmth of the pan will help emulsify the mixture.
- To the bowl with the potatoes add your celery, green onion, and the dressing from the cast iron.
- Mix well and allow to sit in the fridge for at least 3 hours, but the longer it sits the tastier it gets!
- Prep Time: 15
- Cook Time: 20
- Category: side dish
- Cuisine: American