- 5 medium red-skinned potatoes
- 3 medium sweet potatoes, peeled
- 1 (16 ounce) package bacon, chopped into 1/2” pieces
- 1/2 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- 3 tablespoons red wine vinegar
- 3 teaspoon onion powder
- 2 teaspoons garlic powder
- Pinch cayenne pepper
- Kosher salt
- Freshly ground pepper
- 2 bunches scallions, chopped
- Parsley, chopped, for garnish
- Chop the red-skinned potatoes and sweet potatoes into approximate 1″ pieces. Place in a large pot and cover with cold water by 2 inches. Season generously with Kosher salt. Bring water to a boil over high heat, and cook until potatoes are fork tender (about 10 minutes). Drain potatoes and let cool.
- Meanwhile, cook bacon in a large skillet over medium-low heat until crisp. Drain on a paper-towel lined plate. Reserve 3 tablespoons of bacon fat for the dressing.
- In a medium bowl, whisk together mayonnaise, olive oil, mustard, vinegar, 3 tablespoons cooled bacon fat, onion powder, garlic powder, and pinch of cayenne pepper. Season to taste with Kosher salt and freshly ground pepper.
- When the potatoes are cool to the touch, gently toss them, along with the bacon and scallions, in the dressing mixture to coat. Garnish with parsley if desired.
- Store in refrigerator and allow flavors to meld a bit before serving.