In a large pot, add the potatoes and cover them with water. Bring water to a boil and cook potatoes until fork tender.
While potatoes are cooking, cut bacon into approximately 1 inch pieces
Once the potatoes are cooked, drain the pot and move the potatoes to a cutting board to cool. Once cooled, cut the potatoes in half or quarters if needed. You should have fairly large, bite-sized chunks for the salad. Set aside.
Return the large pot to the burner. Add bacon and cook until crispy. Remove bacon bits with a slotted spoon, leaving bacon grease behind—you should have about ¼ cup. This will form the base of your dressing (now do you understand why this potato salad is so good?!).
Turn off the burner temporarily and allow the bacon fat to cool slightly before proceeding.
Over low heat, add garlic to the bacon grease and cook for 1-2 minutes until it is fragrant and slightly browned. Add apple cider vinegar, pepper, salt, and both Dijon mustards (regular and whole grain). Whisk until well combined. Carefully taste the dressing and adjust seasonings if desired.
Once the dressing is seasoned to your liking, remove from heat. Add potatoes back into the pot with the dressing and fold gently to mix.The potatoes will slowly absorb the dressing over the next several minutes. Add bacon, Kalamata olives, and sliced scallions. Mix well, and continue to stir every few minutes until all of the dressing is absorbed. Add parsley once potato salad is mostly cooled.
If you like your potato salad to pack a punch, you may want to add more black pepper. The Los Olivos Grocery potato salad—the inspiration for this recipe—doesn’t shy away from the pepper. Plus, the kick of pepper pairs beautifully with the Titan Pinot Noir!