To me, potato salad has always been synonymous with memories of summer BBQ, warm nights, and good times with friends. Summer seems literally ages away, considering I am currently looking out the window at a blizzard. I want a little taste of summer! Deconstructed potato salad, ahoy!
Cook off a coveted package of Rainshadow bacon til crispy. Set the bacon aside, and save the fat. Par cook sliced Rainshadow potatoes in salted water. Drain and pan sear in the bacon fat until golden brown with diced cellar onions and garlic. Make a sauce with an egg, avocado oil, apple cider vinegar, and a little dijon mustard. (that’s just one egg and a few tablespoons of vinegar with about a cup of oil, blended with however much mustard you like) Toss with the potatoes with the sauce and some spoons of stone ground mustard. Chop your crispy bacon and scallions and sprinkle over the top. Finish with pickled red onions and baby greens