Lusty Potato Salad with Bacon   


2 lbs Yukon gold potatoes, skins on, scrubbed

5 strips bacon diced

5 green onions

3 Tablespoons apple cider

1 teaspoon sugar

3 Tablespoons olive oil

2 Tablespoons chopped fresh basil

2 Tablespoons chopped fresh chives

1 teaspoon Lusty Monk Original Sin mustard

2 ribs celery

salt and pepper


Cut potatoes into 1-inch chunks and place in a medium sauce pot. Cover with cold water, add 1 teaspoon salt and place over a burner on high heat. Cook potatoes until tender.

Drain and set aside to cool.

Heat a pan over medium heat and add bacon. Sauté for about five minutes or until the bacon begins to crisp.

While the bacon is cooking, chop the white and pale green parts of the green onion. Add to the bacon, stir well, and sauté for a few more minutes.

Remove bacon and onion from the pan and deglaze the pan with the vinegar. Use a spatula to scrape up all the bacon bits at the bottom of the pan.

Add the sugar, oil, and mustard to the pan and mix to combine.

In a large mixing bowl, combine boiled potatoes, bacon and onions, and warm vinaigrette.

Chop celery ribs finely and add to the bowl. Chop the dark green ends of the green onion and add them as well add basil and chives

Season the salad with salt and pepper and mix gently, but thoroughly. Serve at once.