Cast-Iron Skillet Warm Potato Salad
I’ve made a little twist to this potato salad… it’s warm, it’s delicious, it has bacon, but I also added ground sausage. So now, it’s almost a meal in itself. Serve it with grilled corn and your favorite green vegetables.
Warm Potato Salad
This warm potato salad with bacon and ground sausage takes about 35-minutes to cook, but can be made ahead of time and reheated, or kept warm in the oven until ready to serve. Although this is mostly a one-pan dish, you will need to boil the potatoes a little first to reduce the starch in them. Pop the whole baby potatoes into a pot of cold water with a pinch of salt, bring to the boil, and then boil for about 5-minutes. Strain and cool them before cutting them in halves or quarters.
While the potatoes are boiling, you can begin cooking everything else in the skillet. Start with the bacon, removing it to cool before chopping it into pieces, add the sausage, again, removing it to drain the excess oil, and then cook the onions until translucent. You are essentially going to be cooking everything in the bacon fat for more flavor, so aside from spraying the cast-iron skillet with a little cooking spray (if you like), you don’t need any other oil or butter to make this dish.
In a jar, combine everything for the dressing (listed in the ingredients list below).
Add the potatoes, sausage, and bacon back into the skillet with the onions and toss to coat the potatoes with the bacon fat. Pour the dressing over the top, and again toss to coat everything, and then pop your skillet into the oven on 375F for about 15-minutes. I like to poke one of the potatoes to make sure they are soft, but not falling apart. Remove from the oven and garnish with fresh parsley.
Transfer to a serving dish and enjoy!
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