Red Potato Salad With Bacon (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
6 cups cubed red-skinned potatoes, unpeeled (about 1 1/4 pounds) |
salt |
2 ounces bacon (2 or 3 strips) |
1 cup chopped bell pepper (any color or a combination) |
1/4 cup minced red onion |
1/4 cup sliced scallions (about 2 scallions) |
1/4 cup extra-virgin olive oil |
3 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
1 tablespoon mayonnaise |
freshly ground pepper |
Directions:
1. Put the potatoes in a large pot; add water just to cover and season with 1/4 teaspoon salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and cool slightly.
2. Meanwhile, cook the bacon in a large skillet until crisp. Drain on paper towels and finely chop.
3. In a large bowl, combine the potatoes, chopped bacon, bell pepper, onion and scallions.
4. In a small bowl, whisk the olive oil, vinegar, mustard, mayonnaise, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over the potato mixture, tossing gently to coat. Cover and refrigerate or serve at room temperature.
5. Photograph by Kate Sears
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