Potato Salad With Bacon and Parsley |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Got this recipe from June 2009 issue of Real Simple. My boyfriend refuses to eat mayonnaise so I have to find a way to get around that and still serve my favorite dishes. I am very excited to try this! You can make this dish the night before but just wait until serving time to add the bacon so it is nice and crisp. Enjoy. Ingredients:
1 1/2 lbs new potatoes |
1 3/4 teaspoons kosher salt |
1/4 teaspoon black pepper |
4 slices bacon |
3 tablespoons extra virgin olive oil |
2 tablespoons red wine vinegar |
2 teaspoons dijon mustard |
1 cup flat leaf parsley, roughly chopped |
Directions:
1. Place potatoes in water and 1 tsp salt and simmer until tender, about 15 to 18 minutes. Drain and run under cold water to cool. Cut into quarters.
2. Meanwhile, cook bacon in skillet untel crisp. Crumble when cooled.
3. Whisk oil, vinegar, mustard, remaining salt, and pepper in a large bowl. Toss with the potatoes, bacon and parsley.
|
|