Warm Bacon Potato Salad (Patrick and Gina Neely) |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Ingredients:
1/2 cup white wine vinegar |
1 tablespoon coarse-grained mustard |
1 tablespoon sugar |
2 1/2 pounds red potatoes, diced into 1-inch cubes |
salt |
6 bacon slices, chopped |
1 medium sized red onion, diced |
freshly ground black pepper |
2 cloves garlic, chopped |
1/4 cup freshly chopped dill leaves, plus more for garnish |
Directions:
1. For the vinaigrette:
2. Mix all the ingredients together in a small bowl and set aside.
3. Add potatoes to pot of salted cold water. Bring to a boil, over high heat, then reduce heat to a simmer and cook for 20 minutes until tender. Drain and place in a large bowl. Cover with foil to keep warm, if necessary.
4. Add bacon to large saute pan and cook until crisp over medium heat. Remove to a paper towel-lined sheet tray and reserve. Add onion, dash of pepper and garlic to bacon grease and saute until tender, about 3 minutes. Add vinaigrette to vegetables. Let cook until reduced and thickened, about 2 to 3 minutes.
5. Add potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for 3 minutes. Season, to taste, with salt and pepper. Transfer potato salad to a serving platter and sprinkle with chopped fresh dill.
|
|