-
1
Preheat oven to 425 fahrenheit. Line a cookie sheet with aluminum foil. Lay the uncooked bacon on it, being sure that no bacon overlaps. Cook for 9-11 minutes, depending on how crispy you like. I think the crispier the better, since the bacon will soften again as it marinates in the salad. Once done, set bacon on a paper towel to drain. Reserve 2-3 Tablespoons of the bacon grease.
-
2
While the bacon is cooking, place potatoes in a large pot with the yellow onion and cover with cold water. Cook until fork tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
-
3
In a saute pan add the reserved bacon grease and red onion and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions, peas and parsley. Season again with salt and pepper, to taste.
-
4
Allow to marinate overnight, or several hours before serving.
-
5
NOTES
-
6
If you can't do mustard like my son, make the salad as usual without it, and then take your portion out. Add the mustard to the rest. My son's portion still tasted great without it.
-
7
To make it vegan, use your favorite vegan bacon.
-
8
If you like the bacon crunchy in the salad, I'd recommend halving the bacon. Put half the bacon in it when you first make it. Then, right before serving, add the remaining bacon as a garnish so you have crunchy little jewels on the salad. If you put all of the bacon in the salad, you will find it softens--totally preference based.
