Marlboro Hot Bacon And Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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From the Marlboro cookbook 'Fifty From the Trail'. Ingredients:
1 med red onions, sliced |
1/4 cup cider vinegar |
1/4 tsp salt |
dash cayenne pepper |
1 lb small new potatoes, quartered |
4 poblano peppers, roasted |
8 strips smoked bacon |
6 green onions, sliced |
2 cloves garlic, minced |
1 tsp each chopped fresh oregano and thyme |
Directions:
1. Separate the red onion into rings; put in a bowl and pour vinegar mixed with salt and cayenne pepper over onion rings. Let stand 1 hour or longer.
2. Cook potatoes in boiling water until tender, about 15 minutes. Drain and set aside.
3. Cook bacon in a large skillet until crisp. Drain and crumble. Set aside.
4. pour off all but 1-2 TBS fat. Cook greenonions and garlic in bacon fat; add herbs and potatoes. Cook and stir until potatoes are warmed. Add roasted peppers, onions in vinegar and crumbled bacons; mix.
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