This summer standby is traditionally served warm. It doesn't take too many ingredients and it's a reliable crowd-pleaser. I used Yukon golds, but any waxy or semi-waxy potato would work. This recipe makes a moderate amount, and can easily be increased for more people.
2 lbs. waxy potatoes
6 strips thick-cut bacon
6 green onions, sliced thin
1 shallot, minced finely
1/4 c. cider vinegar (or more for zingier salad)
1/4 c. cold water
2-3 tsp. honey or Golden Syrup
2 tsp. whole grain mustard
1-2 tsp. black pepper
2 + tsp. salt
Boil the potatoes. For the best texture, boil them whole in their skins. When they're 90% tender, remove from heat and drain. When they cool slightly, hold them in a dishtowel and peel with a paring knife. Cut into large cubes.
Meanwhile, cook the bacon until mostly crisp and drain on a paper towel, reserving 2 Tbsp. of the bacon grease. (You can do this all in one skillet if it's large enough and your bacon doesn't crust onto the bottom.) Heat the bacon grease in a large skillet, add the shallots, and cook for 1 min. or until softened. Add the potatoes to the skillet and toss gently a few times until they're heated through. If some potatoes start to get crisp, that's fine--it will add to the flavor.
Combine the dressing ingredients. Chop the bacon into small pieces. Once the potatoes are warm, transfer them to a serving bowl and toss them with the dressing. Gently stir in the green onions and bacon pieces, and salt to taste. Serve warm.
In other news, Dan and I are settled in here in Zumbrota. Country living is good! I'm very relieved to have internet, and with my lovely new kitchen I'll be back to updating regularly soon!