This warm bacon and greens potato salad is tossed with a lemon mustard vinaigrette for a delicious side salad. Way better than those mayo-laden potato salads you're used to.
1.5poundssmall red potatoescut into 1/2 inch pieces
4slicesbacon
4cupsbaby greenschopped
2tablespoonschopped chives
salt and pepper
For the dressing
1/2cupextra virgin olive oil
1 1/2tablespoonsapple cider vinegar
1tablespoonfresh lemon juice
1tablespoondijon mustard
1tabelspoon grainy mustard
1/2tablespoonmaple syrup
Instructions
Add the potatoes to a medium pot of cold water. Bring to a boil and continue cooking for about 7 minutes.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy. Remove and let drain on a paper towel.
Strain the potatoes from the water and add them to the skillet with the remaining bacon grease. Season liberally with salt and pepper and let cook for 5 minutes in the skillet, tossing once half way through.
While the potatoes cook, make the dressing by combining all the ingredients in a small bowl and whisking together.
Turn the heat off the skillet, add the baby greens and toss to combine until they start to wilt.
Transfer the potato mixture to a large bowl.
Crumble the bacon and add it to the potato mixture along with the chives.
Pour the dressing on top and toss until everything is combined and well coated with the dressing.