1 pound yukon gold potato (medium diced)
1 pound celery root- or other starchy root vegetable (peeled and medium diced)
1/2 pound bacon
1 large yellow onion, small diced
1/2 cup white wine vinegar
1T dijon mustard
2T mustard seed
1.5 tsp salt
2 T minced chive
2 T minced parsley
DirectionsToss the potatoes and celery root in a bit of oil, salt and pepper, and roast at 375 until fork tender (15-20 min)
Cook bacon in pan over med-high heat. Remove bacon when crisp, reserve about 1/4cup of bacon fat in pan, and add onions, cook until translucent.
Add vinegar, sugar, mustard, seed, and salt. Wisk to combine.
Toss warm veggies from the oven with “dressing”
Garnish with bacon, minced chive, fresh parsley