GoodShit Bacon Potato Salad Recipe

This recipe elevates an old cookout favorite with the perfection of bacon and the magic of GoodShit. It's easy to make, and you can serve it warm or cold.

Ingredients:

Potato Salad

* 2 lbs baby gold potatoes
* 2 tsp salt
* 1 lb bacon
* one small red onion, diced small
* 2 cloves garlic, minced
* 3/4 cup frozen corn
* 1-2 cups fresh baby spinach
* 1/2 cup fresh Italian parsley, finely chopped

Dressing

* 3 Tbsp olive oil
* 3 Tbsp red wine vinegar
* 3 Tbsp Dijon mustard
* 1 1/2 tsp GoodShit

Preparation:

1. To a large pot, add the potatoes, cover with water, add 2 tsp salt, bring to a boil over medium-high heat, and allow potatoes to simmer for about 15 minutes, or until done and fork-tender. Drain and rinse potatoes under cold water to stop the cooking process; set aside. While potatoes cook, make the bacon.
2. To a large skillet, add the bacon and cook over medium heat until done and as crisp as desired, about 10 minutes, flip intermittently. Transfer bacon to a paper towel-lined plate and when it’s cool enough, crumble it; set aside.
3. To the skillet with the bacon fat, add the onion and cook for about 5 to 7 minutes or until tender, stir intermittently.
4. In the last minute of cooking, add the garlic, stir, and cook for about 1 minute, or until fragrant. Take skillet off the heat and set aside.
5. To a very large bowl, add the olive oil, red wine vinegar, mustard, and GoodShit, and whisk to combine; set aside.
6. Halve or quarter the potatoes depending on their size and add to the large bowl. Add the crumbled bacon, red onion and garlic (use a slotted spoon to remove because there will be excess bacon fat in the skillet; discard oil in a small container – don’t pour it down the drain), corn, spinach, parsley, and toss well to combine.
7. Taste potato salad and make any necessary adjustments, i.e. more GoodShit, dash of extra mustard or vinegar, etc.