Bacon and Pepperoncini Potato Salad

Ingredients

1. 1 pound petit red potatoes

2. 4 pieces of bacon

3. 1 small shallot, thinly sliced

4. 6 pepperoncini, thinly sliced

5. 3 scallions, thinly sliced

6. 1/3 cup mayonnaise

7. 1 tablespoon dijon mustard

8. 1 tablespoon white distilled vinegar

9. 1 tablespoon lemon juice

10. 1/2 teaspoon onion powder

11. 1/2 teaspoon garlic powder

12. 1/2 teaspoon smoked salt

13. 1/2 teaspoon kosher salt

14. 1/4 teaspoon smoked paprika or old bay

15. 1/4 teaspoon crack black pepper

Prep time: 10 minutes

Cook time: 10 minutes

Cool time: 1 hour to overnight

Total time: 1 hour & 20 minutes

Servings: 6

Steps

1. Preheat the oven to 375 F degrees.

2. Boil a large pot of salted water. Add in potatoes & let boil for about 10 minutes or until soft & a knife can cut through them.

3. Meanwhile, on a parchment paper-lined baking tray coated with a drizzle of olive oil, bake 4 pieces of bacon for about 10 minutes or until dark & crispy.

4. While potatoes & bacon cook, thinly sliced shallot, pepperoncini & scallions.

5. In a small bowl, combine dry seasonings.

6. Once bacon is done cooking, let cool for a few minutes, then roughly chop.

7. Once potatoes are done boiling, transfer to a collander using a slotted spoon. Let potatoes cool for about 10 minutes.

8. Once potatoes are cool, quarter them & place them in a large serving bowl.

9. To the potatoes add bacon, shallot, pepperoncini, scallions & dry seasonings.

10. Next add mayonnaise, dijon mustard & distilled white vinegar. Mix to combine.

11. For best flavor, let the potato salad chill at minimum for one hour. Salad can be made one day ahead and will last in the fridge in an air-tight container for up to 3 days.