This was one of the four types of salads served alongside the burgers at Hamptons.
Serves 8 to 10
4 lb. red potatoes, cut into quarters
8 oz. country bacon slices
1 tbsp. all-purpose flour
2 tbsp. granulated sugar
⅓ cup water, at room temperature
¼ cup white wine vinegar
½ cup green onion, chopped
½ tsp. sea salt
½ tsp. freshly ground black pepper
½ tsp. mustard seed
1. Bring a large stockpot of salted water to a boil and cook the potatoes until tender but still firm, about 15 minutes. Drain and let cool.
2. In a large, deep skillet over medium-high heat, cook the bacon until evenly browned and crisp. Transfer to paper towels to drain. Crumble and set aside.
3. Add the flour to the bacon fat remaining in the skillet and cook, stirring, until lightly browned, about 2 minutes. Reduce the heat to medium. Add the sugar, water, and vinegar. Cook, stirring, until the dressing is thick, about 5 minutes.
4. Add the bacon, potatoes, and green onions to the dressing and stir until coated and heated through. Stir in the salt, pepper, and mustard seed. Serve warm.