Sherry vinegar can be used instead of rice vinegar. (Photo: Shawanda Mason)

Let’s talk about potato salad for a moment. Do you like it? My mom was always responsible for making the potato salad for all our family holiday gatherings. I remember seeing her in the kitchen meticulously cubing potatoes and gathering other ingredients to make her famous side dish. I grew up with yellow potato salad, better known as mustard-based. In my opinion, that’s how potato salad should be. I love Ina Garten (seriously, I do), but her recipe for potato salad is not happening. I’ve never made my mom’s version of classic potato salad because it seems too time-consuming to me. I just don’t have the time to perfectly cube potatoes like my mom—and most of the women in my family—does.

I don’t eat everybody’s potato salad for the simple fact that it looks weird, no matter who prepares it. There’s a high chance of me eating it if it’s yellow, but as it stands, I only eat my mom’s and my in-laws’ potato salad.

Today’s potato salad isn’t really potato salad in the traditional sense, but it is really yummy. It’s packed with so much flavor, and you don’t have to chop the potatoes in small cubes. No matter what side you stand on—mustard-based or mayonnaise-based—this side dish will satisfy your taste buds, trust me.

 

Ingredients

  • 8 green onions
  • 1 1/2 lb red potatoes, cut into 1-inch pieces
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  • 1 1/2 lb sweet potatoes, cut into 1-inch pieces
  • 1/2 cup olive oil
  • 2 tbsp rice vinegar
  • 1 tbsp white miso
  • 6 strips bacon, cooked and crumbled

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Heat oven to 400 degrees.

While the oven is heating up, separate the dark green tops from the light green and white parts of the green onions. Thinly slice the dark green parts (about a half-cup) and keep the white parts whole. Set aside.

In a large bowl, combine potatoes, white parts of the green onion and olive oil. Season with salt and pepper.

Spread the potatoes in a single layer on a baking sheet and roast for 30–40 minutes. Halfway through, shake the pan to loosen the potatoes.

You could jazz it up even more and try purple potatoes instead of red potatoes. (Photo: Shawanda Mason)

Remove the onions from the baking sheet and thinly slice them; place into a bowl and add the potatoes.

In a separate small bowl, whisk together vinegar and miso, then drizzle over the warm potatoes. Toss to coat.

Add the majority of the bacon and most of the dark green onion slices to the potatoes. Give it a toss.

Let the potatoes sit for 10 minutes, then top with the rest of the bacon and green onion slices.

These potatoes were great, even the next day. (Photo: Shawanda Mason)

Shawanda Mason is the creator and blogger of Eat.Drink.Frolic. For recipe questions or to chat about eating, drinking or frolicking, she can be reached at [email protected] or by following her on Twitter, Facebook or Instagram. The opinions expressed in this column belong solely to the author, not Nooga.com or its employees.