I love this recipe because it takes so little time to put together. Most of the time, it is cooking in the oven. It is perfect for taking to get-togethers and parties, or having for lunch or dinner. The leftovers are especially delicious after all of the flavors have sat together overnight.
Dice potatoes into 1" pieces and place on baking sheet. Slice onion into thin half moons and toss with potatoes on baking sheet. Layer the bacon slices on top.
Cook for approximately 40 minutes, flipping bacon at 20 minutes. If you are using thin sliced bacon, you will need to check it sooner to prevent it from burning. Bacon will be done cooking around 30 minutes. Once bacon is done, remove from baking sheet and continue roasting the potatoes and onions for the remaining time. This will help brown the potatoes and caramelize the onions.
While bacon, potatoes, and onions are in the oven, prepare the dressing for the potato salad. In a jar mix all three Koops' mustards, balsamic vinegar, and olive oil. Do not add salt yet. Screw on lid and shake to mix ingredients together.
Once bacon is cool enough to handle, chop into small pieces with a knife.
Remove potatoes and onions from the oven once browned and caramelized. Let cool for a few minutes.
Pour everything from the baking sheet, including bacon drippings, into a bowl. Add chopped bacon and jar dressing and stir to evenly coated.
Taste to see if you need to add salt. A lot of times it is unneeded because of the bacon seasoning it.
This recipe for potato salad is eggless and does not contain eggs!