Bacon Potato Salad

This bacon potato salad is richly flavored
with deep notes of bacon and smoked salt
with bright herbs and chopped green onion.
Tossed with a creamy dressing with a light tang,
each bite is a balance of flavor and texture.

Ingredients:
1 pound Yukon gold potatoes
3 strips bacon, coarsely chopped
1/4 cup plus 3 tablespoons mayonnaise
1 heaping tablespoon Dijon mustard
1 heaping tablespoon cider vinegar
1/4 teaspoon smoked salt
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 green onions, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley

Directions:
In a medium saucepan, add the potatoes
and enough water to cover by 1 inch.
Bring the pan to a simmer and cook
until the potatoes are tender
about 25 minutes. Remove from the heat,
drain the potatoes and set aside until
cool enough to handle.
While potatoes are cooking,
fry the bacon in a medium skillet
over medium heat until crisp,
8 to 10 minutes. Remove from heat.
In a small bowl, whisk together the
mayonnaise, mustard, cider vinegar,
smoked salt, kosher salt and pepper.
Taste and adjust the dressing as desired.
Dice the potatoes into half-inch cubes
and place in a large bowl.
Stir in the warm bacon fat until combined.
Fold in the dressing, bacon, green onions,
thyme and parsley. Taste the salad and
adjust the seasoning if desired.
Cover and chill before serving.