Roasted Potato Bacon Salad

While traditional potato salad is popular, it has never been my favourite. Ever since I received Michael Smith's, The Best of Chef at Home cook book back in 2011 this recipe is my go-to potato salad and is commonly requested from friends and family for pot luck dinners and girls nights!

Serves 4

Ingredients

• 4 or 5 thick slices of bacon

• 20 or so baby red potatoes

• a sprinkle or two of sea salt and freshly ground pepper

• a handful of flat leaf parsley leaves (optional)

• a few pickles diced small

• 1 tablespoon of grainy mustard

• 1 tablespoon of mayonnaise

• a splash of red wine vinegar

Directions

1. Stack the bacon slices on top of each other, then cut them into thin pieces. Toss them into a large saute pan, add a splash of water and begin heating the works over medium-high heat. Once the bacon is crisp, remove from the pan and reserve the fat. Set aside the bacon.

2. Meanwhile, preheat your oven to 400 degrees F

3. Cut the baby potatoes in half. Toss them with the bacon fat and salt and pepper and roast them in the oven until golden brown, about 40 minutes, tossing half way through. Cool to room temperature.

4. Toss the potatoes with the bacon pieces, parsley, pickles, mustard, mayonnaise, and vinegar and you are ready to serve.

Sexy Tip: Swap regular mayonnaise for truffle mayonnaise for a little more elevated flavour! Chef's kiss!