Cook the bacon with a little bit of water over medium high heat until crisp and brown. Drain and place on a paper towel to remove excess fat. Set aside the browned bacon and reserve the fat.
Preheat oven to 400°F.
Cut the potatoes in halves or quarters, depending on the size of the potato. Toss them with the bacon fat, salt and pepper. Transfer the seasoned potatoes into a baking pan and roast them until they are golden brown, about 50 minutes. Let them cool to room temperature.
Toss the roasted potatoes with the bacon pieces, parsley, mustard, mayonnaise and vinegar. Transfer to a serving plate.
Enjoy!
Notes
Recipe adapted from the cookbook “ The Best of Chef at Home”.
Recipe by Salu Salo Recipes at https://salu-salo.com/roasted-potato-bacon-salad/