Facon Potato Salad

This potato salad has the perfect balance of creaminess and just
the right amount of salt. The little pieces of facon is what makes the salad. It’s just like these little crunchy treats that make you want to dig in for more!


10 medium sized red potatoes – cubed 
1 small red onion - diced
2 4oz packages facon cured beef *see chefs note
2 teaspoons oil 

¼ cup Dijon mustard 
2 Tablespoon olive oil
6 cubes frozen garlic 
2 teaspoon black pepper 
2 teaspoon Kosher salt 
1 Tablespoon dried parsley
1 Tablespoon lemon juice 

1) Place cubed potatoes in an 8 quart pot and add water to cover by 1 inch. Salt the water like the ocean. Place the pot onto a medium heat and cook just until you can easily insert a fork intothe potatoes. Drain well.
2) Meanwhile, in a non stick frying pan over medium heat the oil. Add the facon in a single layer. Do not crowd the pieces – Cook until crispy. Remove and place on a plate lined with paper towel, repeat with remaining facon.
3) In a small bowl combined all the dressing ingredients. Set aside 
4) In a large bowl add the cooked potatoes, onion, and dressing and toss together. Using a kitchen scissors cut the facon into small pieces and sprinkle over the salad. Serve at room temperate  

 *If you can’t find facon, or do not like the taste you can swap it out for pastrami. If you’re going to use pastrami make sure to top the salad with a drop of salt because facon is much salty the pastrami and the salad needs that element to cut through the sourness of the mutard.