Ingredients
½lbbacon,thick cut
8russet potatoes
gray salt and freshly ground black pepper
2tbspcanola oil
2bunchesgreen onions,both white and green parts, trimmed
⅓cupTrader Joe’s Orange Champagne vinegar
1tbspTrader Joe’s Whole Grain Dijon mustard
1tbspTrader Joe’s Hot and Sweet Mustard,heaping
2shallots,minced
1tspkosher salt
½tspfreshly ground black pepper
¼cupextra-virgin olive oil
¼cupbacon fat
4tbspItalian parsley leaves,chopped
Preparation
Cut Yukon potatoes, toss with some canola oil, salt, and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees F for 30 minutes, or until brown and crispy.
Dice bacon and brown in a pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.
Cut scallions into ½-inch pieces.
To make the dressing, combine the orange champagne vinegar, hot and sweet mustard, Dijon, shallot, salt, and pepper. Slowly drizzle in extra-virgin olive oil and bacon fat, whisking constantly, until combined.
Combine the roasted potatoes, scallions, bacon, and dressing. Toss to combine and serve.
