Baby Bliss Potato Salad With Balsamic Mustard Dres... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A mayonnaise-free potato salad with lots of flavor - white balsamic vinegar, olive oil, crushed mustard seed and smoky bacon. Sugar snap peas and cool cucumber add a nice, sweet crunch. Regular balsamic, red wine, white wine or sherry vinegar can be substituted for white balsamic. Ingredients:
2 tbsp. whole mustard seeds |
1/2 cup white balsamic vinegar |
10 oz. canadian bacon or thick-sliced bacon |
3 lbs. baby red bliss potatoes |
1/2 cup olive oil |
1/2 cup fresh parsley, chopped |
1 cup chopped, seeded english cucumber |
1/4 cup chopped red onion |
1 1/2 cups sugar snap peas (blanched, if desired) |
salt and pepper to taste |
Directions:
1. Place mustard seeds in vinegar and let soak for at least 30 minutes. (You can leave the seeds whole or crush/grind them for more spice)
2. Dice Canadian bacon into 1/4 pieces and cook over medium heat until brown and crisp. (If using regular thick-sliced bacon, cook until crisp, drain and crumble)
3. Boil potatoes in salted water for about 20 minutes or until just tender. Drain and run under cold water until cool enough to handle. Cut into quarters or large chunks.
4. Add vinegar and mustard mixture to potatoes; season with salt and pepper and toss well. Let cool to room temperature.
5. Add bacon, olive oil, parsley, cucumber, red onion and sugar snap peas and stir to combine.
6. Season with additional salt and pepper.
7. This can be refrigerated for several hours, but is best if allowed to come to room temperature before serving.
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