Recipe courtesy of Josh Monroe of The Chef’s Table

4 lbs. potatoes
2 lbs. beets
2 oz. garlic, minced
1/2 lb. bacon, diced
1 large red onion, diced
3/4 c. rice wine vinegar
1 tbsp. creole mustard
1/4 c. olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 c. fresh parsley leaves, chopped

Place potatoes and beets in a large pot and cover with cold water. Cook until tender. Drain, and cut the potatoes and beets into cubes when cool enough to handle. Place the potatoes and beets in a large bowl and cover to keep warm. In a large saute pan, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the onions and minced garlic to the rendered bacon fat and cook until soft, about 3-4 minutes. Carefully add the vinegar and creole mustard and cook for 2 minutes. Whisk in the olive 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 and parsley. Season again with salt and pepper, to taste.

Photo: Monika Stawowy