Mustard Coleslaw Potato Salad

Courtesy of Chuck Hughes

INGREDIENTS

• 3 pounds small Yukon Gold potatoes
• Kosher salt
• 1 pound of bacon, sliced into ½-inch strips
• 1 medium yellow onion, thinly sliced
• ¼ cup of apple cider vinegar
• 1-375 mL jar Chuck Hughes Mustard Coleslaw
• 2 tablespoons Chuck Hughes Extra Virgin Olive Oil
• ½ cup of thinly sliced green onions
• ½ cup of thinly sliced sweet pickles + 2 tablespoons pickle juice
• 2 tablespoons freshly chopped Italian parsley
• 2 tablespoons freshly chopped dill
• Freshly cracked black pepper

INSTUCTIONS

1.Place the potatoes in a large pot, cover with salted water, and bring to a boil. Reduce the heat to medium-high, cover, and simmer for 15 to 20 minutes or until tender when pierced with a fork. Drain the potatoes and spread them on a baking sheet to cool for twenty minutes or until you can handle them.

2. While the potatoes are cooking, add the bacon to a medium frying pan along with about ½ cup of water and place it over medium-high heat. Simmer the bacon, stirring often, until the water evaporates. Then, reduce the heat to medium-low and continue cooking until the bacon turns golden brown. Strain the bacon onto a plate lined with paper towels, keeping the fat in the pan, and set aside. 

3. Return the pan to medium heat, add the onion, and cook for 3-4 minutes until softened. Add the vinegar and make sure to stir and scrape the fond from the bottom of the pan with a wooden spoon. Turn off the heat and set aside until ready to mix.  

4. When the potatoes are slightly cooled, use a paring knife to peel the skins off the potatoes and discard them. Slice the potatoes into quarter-inch thick rounds and place them in a large bowl.

5. Bring the vinegar and onions to a simmer, then pour them over the potatoes. Stir in the bacon, mustard coleslaw, olive oil, green onions, pickles and juice, parsley, dill, 1 tablespoon kosher salt, and a few cracks of black pepper and serve.