After the Crawfish Boil Potato Salad - The Local Palate

Ingredients

• ½ cup apple cider vinegar
• 1 cup bacon fat
• ¼ cup canola oil
• 4 tablespoons creole mustard
• 2 teaspoons honey
• 1 teaspoon Zataran’s boil powder
• 1 pound Louisiana crawfish tails, peeled from the boil
• 2½ pounds red potatoes, from the boil, cooled (about 15 potatoes)
• 1 pound thick cut bacon, cut into lardons
• 2 bunches green onions, sliced
• 1 cup bacon vinaigrette