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If you're going low-carb, or you try to avoid starches, you may want to just skip right onto the next recipe... But for those of you who can't get enough potato (and did I mention bacon?) goodness, this one's for you.
Dijon mustard. The mystery miracle ingredient. I swear, you should put a squeeze in everything - pork marinade, salad dressing, heck, put it in your scrambled eggs (for reals- it's delicious). Dijon's the star in this one too. The mustard, red wine vinegar and capers combine to give this sauce a zingy flavor that brings roasted potatoes to the absolute highest level. Mix in some bacon and there's nothing better.
I paired this show-stopper potato salad with a pretty basic baked pork chop. Seriously, no recipe even needed. Just salt and pepper it according to taste, put in a shallow baking dish with a quarter inch of white wine covering the bottom. Top with a couple pads of butter each and pop into a 415 degree over for 25-30 minutes or until the internal temp reads about 145. The potato salad definitely out-shined the pork so I resolved to add a couple slices of prosciutto and provolone to the top of the pork for the final minutes of baking next time. That will add some great flavor to the otherwise bland pork, and of course, complete the trifecta of pig products for this meal (sorry vegetarians).
Back to the potatoes though. I'd serve these up with anything - breakfast, lunch or dinner. Top with some arugula and a fried egg? Boom, delicious breakfast. Mix in some arugula or spinach and make it a fuller salad to eat on its own for lunch. The possibilities are endless and oh so delicious.
For the Roasted Potatoes
10 small red potatoes - scrubbed and quartered/halved into equal-ish sizes
splash of olive oil
salt and pepper to taste
For the Dressing
1 1/2 T. Olive Oil
1 1/2 T. Dijon Mustard
1 1/2 tsp. red wine vinegar
3 heaping tsp. capers
5 strips of bacon (although if you're like me you should make a few extra because somehow they will disappear before they make it into the salad...)
Chives or arugula for garnish
Preheat oven to 415 degrees. Line a baking sheet with aluminum foil (easy clean-up) and spray with non-stick cooking spray. Place potatoes on the sheet, drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly. Bake at 415 for 20 minutes.
After 20 minutes of baking give the potatoes a quick toss to keep from sticking and flip as necessary to promote even cooking. Bake for 20 more minutes or until potatoes start to brown.
While potatoes are cooking, cut bacon strips into lardons (basically just cut into small pieces) and fry up. Once cooked through and getting crispy, transfer to a paper towel lined plate to drain.
In a large bowl, whisk together, olive oil, mustard, red wine vinegar and capers until well combined.
Once potatoes are finished, pull out of the oven and let rest for 10 minutes. After letting cool for 10 minutes, add to the dressing. Add bacon and toss to coat evenly. Garnish with chives, arugula or whatever else sounds good to you that day.
Serves 2 if you eat like my husband and I. Could serve up to 4 if you're all about that portion control.