Salade de pommes de terre rôties

Ingrédients

• 1 1/2 pounds Yukon Gold potatoes (diced)
• 4 tablespoons olive oil (divided)
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 onion (thinly sliced)
• 1 tablespoon sugar
• 6 strip bacon (chopped)
• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 3 tablespoons reserved bacon drippings (warm)
• 1 tablespoon olive oil

Préparation

1. 1

   Preheat oven to 400º F.

2. 2

   Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread in an even layer on the baking sheet. Roast for 40-45 minutes or until golden brown and fork tender.

3. 3

   Meanwhile, In a large skillet heat 2 tablespoons olive oil over medium heat. Once hot, add the onions and sugar, tossing to coat. Cook for about 25 minutes, stirring often. You want the onions to become a deep brown color, but not from too high of heat. Once the onions are brown remove from heat. Set aside and keep warm until ready to use.

4. 4

   In another skillet over medium heat brown the pieces of bacon. Cook until crispy. Remove to a paper towel to drain. Set aside. Reserve the bacon drippings.

5. 5

   To prepare the vinaigrette, whisk together all of the ingredients until well combined.

6. 6

   In a large bowl add the roasted potatoes, caramelized onions, bacon, and the vinaigrette. Toss well to combine. Serve.