Potato Salad with Bacon Vinaigrette
Ingredients
- 3 pounds baby red potatoes, cut in half
- ½ cup Extra Virgin Olive Oil
- ½ cup minced garlic
- 1 tablespoon seafood seasoning
- 8 ounces bacon
- ¼ cup balsamic vinegar
- ½ cup minced garlic
- salt and pepper to taste
- ½ cup Extravagonzo Roasted Garlic culinary oil
- 1 large red onion, dice ½-inch
- 1 bunch parsley, minced
- 5 hard boiled eggs, roughly chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Toss halved potatoes with ½ cup Extra Virgin Olive Oil, ½ cup garlic, and seafood seasoning.
- Place in a single layer onto baking sheets and bake in preheated oven until tender and golden brown, 30 to 40 minutes, depending on the size of the potatoes.
- Once cooked, remove from the oven and allow to cool slightly.
- Meanwhile, place bacon in a large, deep skillet.
- Cook over medium heat until evenly browned and crispy.
- Pour off bacon grease and reserve.
- Allow the bacon slices to cool, then crumble and set aside.
- Whisk together balsamic vinegar, garlic, salt, and pepper in a large bowl.
- Pour in the Extravagonzo Roasted Garlic culinary oil in a slow, steady stream while whisking vigorously to make a vinaigrette.
- Toss the roasted potatoes together with the vinaigrette and reserved bacon grease.
- Fold in red onion, parsley, and eggs.
- Allow to stand at room temperature 20 minutes before serving.
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