Many potato salads typically are mayonnaise-based,
but this recipe is a variation of that.
I truly have to say that this may have become my favorite potato
salad. This flavor-palette (um – bacon and
dill) is always an award-winner, and one of my absolute favorites!
You can still make it ahead of time – just keep
warm in a crockpot.
Ingredients:
1.5 pounds medium-size red-skinned potatoes,
unpeeled, cut into 1-inch pieces
6 bacon slices, chopped (before or after)
 |
| My sous-chef (age 5) stirred the onions - Get the kids involved with this recipe! |
1/2 cup red onion, finely chopped
1/2 cup red cider vinegar
1/2 cup water
2 teaspoons coarse-grained mustard
1 hard-boiled egg, mashed
1/4 cup chopped fresh dill
Salt and pepper to taste
Directions:
Place cold potatoes into cold water. Boil potatoes until cooked
through (knife goes through center) – approximately 10 minutes once the water
comes to a boil.
Sauté bacon in large skillet (over medium
heat) until browned. Remove bacon and
place on paper towels.
Using the bacon grease, add onion. Sauté for 2
minutes or so. Add in vinegar, water and
mustard and simmer until reduced (about 4 minutes.) Remove from heat.
Allow for it to
absorb. (If potatoes still seem too try, add some extra-virgin olive oil.) Toss with hard-boiled egg, chopped fresh
dill, chopped bacon (previously cooked), and salt and pepper to taste.
Fourth of July Recipes:
Green Bean Salad http://boysandbeets.blogspot.com/2014/08/green-and-purple-bean-and-tomato-salad.html
German Potato Salad http://boysandbeets.blogspot.com/2014/08/german-potato-salad-with-bacon-and-dill.html
No comments:
Post a Comment