I'm gonna level with you all real quick: when the sun comes out, I turn into a real lazy cook. Gone are the days when I actually want to slave away over the stove making soups or roasting vegetables. Because I'm not trying to sweat anymore than I have to, ja feel?
So when the sun comes out to play in Seattle, it's all about turning the oven off and turning the grill on! And in case you've been living under a rock, I sort of kind of like to grill things.
But what I love almost more than delicious grilled meats and veggies on the grill in the sunny weather are cold summer salads. The kind you make a big batch of early in the week, stick it in your fridge to let the flavors marry and become even more delicious over time. The kind that make dinner time a real lazy effort because you're merely throwing something on the grill and eating a cool summer salad straight from the bowl. We're talking minimal effort here, friends!
A few of my favorite chilled summer salads that come to mind when I think of such "cooking" are my pea salad and garlic sesame noodles. While this post is about a different recipe entirely, it might as well be a plug for any and all delicious summer salads like those two which are some of my all-time favorites. Get after it. Immediately.
But a salad that pairs with anything that goes on your grill that's even more quintessential than those salads is potato salad. I typically love me a potato salad that's mayo based because mayo is everything. But laetly I've been feeling, especially when the weather is super warm, a vinegar-based potato salad. I started whipping up one that's another new favorite featuring a few simple yet perfectly paired ingredients. It's as easy as can be to throw together which is ideal for my fellow lazy cooks.
Bacon is the key ingredient here, folks. Followed by fragrant shallots (cooked in bacon grease, no less). Followed by tangy mustard and a touch of sweetness from honey. It's the perfect summer melody just waiting to be paired with your favorite grilled recipes!
Bacon Honey Mustard Potato Salad
- 2 pound Yukon Gold potatoes
- 8 strips bacon
- 3 tablespoons spicy brown mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 2 whole shallots, thinly sliced
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Place whole potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, about 20 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
Meanwhile, fry bacon in a large skillet over medium low heat until crisp. Be patient – frying bacon low and slow is the only way to go! Remove with a from pan and transfer to a paper-towel-lined plate. Once bacon is cooled, crumble with hands or roughly chop.
Discard all but 2 tablespoons of bacon grease from skillet. Stir in shallots and cook for about 5 minutes, stirring often until shallots start to soften and slightly brown.
In a large bowl, whisk together mustard, honey, vinegar, salt and pepper. Stir in shallots and crumbled bacon. Add potatoes and gently toss with dressing. Garnish with parsley and refrigerate. Can be served warm or at room temperature. Enjoy!