red or green?: Spicy Potato Salad with Jalapeno & Vinegar Vinaigrette

Summer and potato salad, It just goes together, does it not? Fried chicken, ham, hot dogs on the grill, BBQ ribs; all perfect with this traditional salad. But I like to shake it up a bit and tweak the expected recipes. Maybe a warm salad with bacon and caramelized onions added to the potatoes? Maybe swapping the mayonnaise base for a vinaigrette that combines olive oil, soy sauce, mustard, honey and rice vinegar? Spiced with fresh jalapenos? You know what? This potato salad is really, really good!

Spicy Potato Salad with Jalapeno & Vinegar Vinaigrette
(serves 6)
2 lbs small red potatoes, unpeeled halved or quartered
1 red onion, cut in half then in sliced
4 slices bacon chopped into bite sized pieces
3 Tbsp extra virgin olive oil
1 Tsp low sodium organic soy sauce
1 Tbsp Dijon mustard
1 Tsp honey
1/2 cup organic seasoned rice vinegar
1 jalapeno pepper, seeded and ribbed removed, minced
3 green onions chopped (white & green parts)
1/2 cup minced fresh parsley
sea salt
freshly ground black pepper

Place 3-4 inches water in a large pot fitted with a steamer basket. Bring to a bowl and add 2 Tbsp salt. Add potatoes, cover and steam until tender but still firm when pierced with a sharp knife-25-30 minutes. (hint, I always taste to ensure they are perfectly cooked).

Meanwhile heat large skillet over medium-high flame. Add onion and bacon and cook, stirring frequently, until bacon is crisp and onion is soft and beginning to caramelize. Add soy sauce, mustard, honey, vinegar and jalapeno. Cook 5 minutes over medium-low heat. Add cooked potatoes, green onions and a large pinch each salt and pepper. Cook an additional 2-3 minutes, stirring frequently, to allow liquid to soak into potatoes. Turn off heat, add parsley and stir to combine. Taste and add additional salt and pepper if desired. Pour into a large bowl and allow salad to cool to warm. Stir again and serve.